Cambodian Curry Paste: Homemade Recipe with Coles Finds

Cambodian curry paste, often called kroeung kari, is an aromatic blend of lemongrass, galangal, turmeric, shallot, garlic and dried chile. This version is blended uncooked, then fried in a little oil before it goes into a curry, where its fresh, citrusy fragrance can bloom. You can find several ingredients at Coles, with practical swaps below for items that may require an Asian grocer.

Ingredients

This batch makes about 1 cup (240 ml) of paste, enough for roughly eight curry portions when you use about 2 tablespoons per portion. Measurements for chopped aromatics are approximate because stalks and roots vary in size. For the freshest, most balanced flavor, use fresh lemongrass and galangal if you can find them; the substitutions are useful, but each changes the aroma a little.

⅓ cup (12 g) dried red chiles, stems removed; use mild dried long red chiles for less heat or small hot chiles for more
1 cup (100 g) thinly sliced tender lemongrass, from about 4–5 stalks
1 cup (150 g) roughly chopped shallots, or small red onions
¼ cup (30 g) peeled garlic cloves, about 6–8 cloves
2 tablespoons (20 g) finely chopped fresh galangal
1 tablespoon (12 g) finely chopped fresh turmeric root
1 teaspoon (2 g) finely grated makrut lime zest, or 1 teaspoon (1 g) very finely sliced makrut lime leaves
1 teaspoon (6 g) shrimp paste, optional but traditional in many savory versions
1 teaspoon (5 g) fine salt
2 tablespoons (30 ml) water, plus up to 1 tablespoon (15 ml) more if needed for blending

Coles stores may carry lemongrass, shallots, garlic, turmeric and dried chiles, but availability differs by location and season. Galangal, makrut lime and shrimp paste are more dependable at an Asian grocery. If you cannot find galangal, use the same amount of fresh ginger: it is easier to source and still pleasantly aromatic, but it tastes warmer and less piney. If makrut lime is unavailable, use the finely grated zest of regular lime; the result is bright but less floral. For a vegetarian paste, leave out shrimp paste and add another small pinch of salt. That omission makes the flavor less deeply savory.

Instructions

Soak the chiles. Put the dried chiles in a heatproof bowl and cover them with hot water. Leave them to soften for 20 minutes, then drain well. If you want a gentler paste, split the softened chiles and scrape out some of the seeds. Wear gloves if your skin is sensitive to chile oils, and avoid touching your eyes while handling them.
Prepare the aromatics. Trim away the dry ends and tough outer layers of the lemongrass. Slice the tender inner parts very thinly across the stalk; thin slices are important because lemongrass fibers can stay stringy in a small blender. Peel and chop the galangal, turmeric, shallots and garlic. If using lime leaves instead of zest, remove the central rib and slice the leaves as finely as possible. Allow about 25 minutes for all active preparation and blending.
Break down the hardest ingredients first. Add the sliced lemongrass and galangal to a food processor or sturdy blender with the drained chiles and 1 tablespoon (15 ml) of the water. Pulse, scraping down the sides often, until the pieces are finely chopped. A small processor may need a few extra pauses so its motor does not overheat. If you have a large mortar and pestle, pound the lemongrass and galangal first, then work in the chiles.
Add the remaining ingredients. Add the shallots, garlic, turmeric, lime zest or leaves, shrimp paste if using, salt and remaining 1 tablespoon (15 ml) water. Process, stopping to scrape the bowl, until the paste looks evenly minced and holds together. Add the extra water a teaspoon at a time only if the blades cannot catch the mixture. The finished paste should be thick, not pourable; too much water makes it harder to fry without splattering.
Check the texture and portion. Taste a tiny dab only if you are comfortable tasting raw aromatics and shrimp paste; otherwise, wait until the paste is cooked into a curry before adjusting the seasoning. For a smoother paste, continue blending and scrape down the sides again. Transfer it with a clean spoon to a covered container if using soon, or divide it into small portions for freezing. The recipe has no cooking step: fry the amount needed in oil when you make your curry.

A traditional mortar and pestle produces a particularly cohesive paste, but a food processor is a practical option for a home batch. Either way, the goal is to crush the fibers and combine the aromatics, not to make a thin liquid. The paste can retain a little texture; it will soften further when fried and simmered in curry.

Tips

Slice lemongrass finely. The fibrous base is often the main reason a blended paste feels stringy. Use the tender lower stalk, remove dry outer layers, and cut very thinly before processing. If your blender struggles, pound the lemongrass with the galangal first or add water gradually rather than pouring it in all at once.
Adjust chile heat carefully. Dried chiles vary substantially. Start with mild long red chiles if you are unsure, and remove some seeds after soaking to reduce heat. The raw paste can taste sharper than the finished curry, so make the final heat adjustment in the cooked dish rather than adding a large amount of chile at the start.
Use substitutes with their flavor in mind. Ginger works for galangal but is less citrusy and more peppery. Regular lime zest replaces makrut lime with a simpler citrus note. Ground turmeric can stand in for fresh: use 1 teaspoon (about 3 g) instead of the fresh root, though the paste will have less of the root’s fresh, earthy character.
Keep the paste thick and handle it cleanly. Add just enough water to help the blades move. Use a clean spoon each time you take some from the storage container, and refrigerate or freeze the rest promptly. Because the paste contains fresh ingredients, do not leave it sitting out while you cook.

Serving Suggestions

This paste is a starting point for Cambodian-style curry, not a finished sauce to spoon straight from the container. For a curry serving four, fry about 3–4 tablespoons (45–60 g) of paste in 1 tablespoon (15 ml) of neutral oil over medium-low heat for 3–5 minutes, stirring so it becomes fragrant without scorching. Then add coconut milk and your chosen vegetables, protein or tofu, and simmer until everything is cooked through. The exact amount of coconut milk and simmering time depend on the curry recipe and ingredients.

Serve a coconut curry with steamed jasmine rice, rice noodles or a crusty bread for catching the sauce. Fresh cucumber, lime wedges and herbs such as Thai basil or cilantro can bring a cool contrast to the paste’s warm aromatics. If serving the curry with rice, keep the rice separate until plating so it does not soak up all the sauce before it reaches the table. Taste the finished curry for salt, sweetness and acidity; coconut milk softens the paste, so a small squeeze of lime or a pinch of salt may be welcome.

Variations

Milder curry paste: Use mild dried red chiles, remove the seeds after soaking, or reduce the chile quantity to ¼ cup (9 g). You will get less heat and a slightly less fruity chile flavor. If you reduce the chiles, do not compensate by adding extra water; keep the paste thick.

Vegetarian or vegan paste: Omit the shrimp paste. For added savory depth, blend in 1 teaspoon (5 g) white miso, or plan to season the curry with soy sauce or salt later. Miso brings a fermented flavor that is not identical to shrimp paste, so start with a small amount and taste the cooked curry before adding more salt.

More citrus-forward paste: Add an extra ½ teaspoon (1 g) makrut lime zest, or use another very finely sliced lime leaf. Avoid adding much white pith from a regular lime because it can taste bitter. If using more zest, add it in small increments; a strong citrus aroma should support the lemongrass rather than dominate it.

Ground-spice shortcut: If fresh turmeric is unavailable, use 1 teaspoon (about 3 g) ground turmeric as noted above. Fresh galangal is harder to replace faithfully; ginger is the most practical supermarket substitute, but it will make the paste noticeably different. If using ground spices, blend them with the aromatics rather than trying to pound them in a mortar.

Storage and Reheating

Transfer the paste to a clean, covered container and refrigerate it within 2 hours of preparation. For best flavor, use refrigerated paste within 4 days. The ingredients are fresh and the paste is not cooked, so do not store it at room temperature or treat a sealed jar as shelf-stable. If the paste has been left out for more than 2 hours, discard it rather than saving it for later.

For longer storage, freeze measured portions in an ice-cube tray or small freezer-safe containers, then transfer the solid portions to a dated freezer bag. Use within 3 months for the best flavor. Thaw a portion overnight in the refrigerator, or add it frozen directly to a pan with oil over low heat and stir as it softens. Do not refreeze a portion that has thawed at room temperature.

The paste itself is used as a cooking ingredient, so it does not need reheating on its own. If you have made a curry with it and are reheating leftovers, heat the curry throughout to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Refrigerate cooked curry within 2 hours and use it within 3–4 days.

Frequently Asked Questions

Is Cambodian curry paste the same as Thai red curry paste?
They share some ingredients, including dried chile, lemongrass and galangal, but they are not interchangeable in flavor. Cambodian versions commonly emphasize a fragrant aromatic paste and may use turmeric, makrut lime and shrimp paste in different proportions. Thai red curry paste often has its own balance of chiles and aromatics. Either can work in a pinch, but the finished curry will not taste exactly the same.

Can I make this without a food processor?
Yes. A mortar and pestle is a good option, especially if you work in small batches. Pound the lemongrass and galangal until they are broken down, then add the chiles and remaining ingredients a little at a time. It takes more effort than using a machine, but the result can be cohesive. A regular blender may work if it has a small enough batch to catch; scrape the sides often and add water sparingly.

What can I buy at Coles, and what might need an Asian grocer?
Depending on your local store, Coles may have lemongrass, shallots, garlic, turmeric, dried chiles and regular limes. Galangal, makrut lime leaves and shrimp paste are less consistently available, so check the fresh produce and international-food sections or visit an Asian grocery. Ginger, lime zest and a pinch of extra salt are usable substitutes, but each shifts the flavor away from the original ingredients.

Can I use this paste straight from the jar?
It is best cooked before eating. Fry the amount you need in a little oil for several minutes, stirring until aromatic, then add the other curry ingredients. Cooking mellows the raw garlic, shallot and chile and helps release the aroma of the lemongrass and spices. Do not confuse this uncooked paste with a ready-to-eat dip or sauce.

How much paste should I use in a curry?
Start with 3–4 tablespoons (45–60 g) for a curry serving four, then adjust to taste. The right amount depends on how concentrated your paste is, how much coconut milk or broth you use, and how hot the chiles are. Fry the paste first, add the liquid, then taste near the end and adjust salt, lime or chile as needed.

Can I make it ahead?
Yes. Make the paste up to 4 days ahead and keep it covered in the refrigerator, or freeze it in measured portions for up to 3 months. Freezing small amounts is especially convenient because you can cook only what the curry needs. Label the portions with the date and thaw them in the refrigerator if you are not adding them straight to a pan.

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