Kroeung

Kroeung is a staple in Cambodian cuisine, serving as the foundation for many traditional Khmer dishes. This versatile spice and herb paste is crafted by finely chopping and grinding a mix of ingredients such as lemongrass, lime zest, galangal, turmeric, garlic, shallots, dried red chilies, and various rhizomes. Think of it as the Cambodian equivalent to Thai curry pastes, providing that essential, authentic flavor.

There are two main types of kroeung: Individual Kroeung and Royal Kroeung. Individual Kroeung is customized for specific dishes and may include unique ingredients tailored to each recipe. Royal Kroeung, however, follows a more standardized recipe, often used for dishes with a royal heritage.

Kroeung can also be categorized by color: yellow, green, and red, each suitable for different types of dishes such as stuffings, soups, and stir-fries.

Individual Kroeung recipes are highly adaptable, often calling for additional ingredients that make each paste unique. Royal Kroeung adheres more closely to tradition, sometimes incorporating coriander and Kaffir lime leaves. Outside Cambodia, Kaffir lime zest might be used instead due to availability.

Each color of kroeung has its unique ingredients and applications:

- Red Kroeung: This paste derives its rich color from dried chili pods and includes lemongrass, turmeric, shallots, garlic, and galangal.

- Green Kroeung: Typically features lemongrass, rhizome, cinnamon, galangal, and turmeric.

- Yellow Kroeung: Commonly used in everyday cooking, it relies on turmeric for its color and includes lemongrass, garlic, shallots, and galangal.

The preparation of kroeung involves specific methods and ingredient combinations to achieve the desired flavor and color. This paste is a cornerstone of Cambodian cuisine, adding depth and authenticity to a variety of dishes.