This red-colored Curry paste is a variation on the basic kroeung and closer to the Indian (rather than the Thai) roots of much Cambodian cuisine. In general, Cambodian Curry paste are lightly spiced, using mild to moderately hot chili peppers. Note that unlike a kroeung, this Curry paste also includes dried spices similar to those used in Indian food.

Ingredients
2 tablespoons coconut oil
2 dried large red chili peppers, soaked, seeded, and coarsely chopped, or 1 tablespoon mild or hot paprika
3 inch cinnamon stick, broken into pieces
1 teaspoon grated nutmeg
2 star anise
5 cardamom pods
1/2 stalk lemongrass, outer leaves removed, then sliced
2 Kaffir lime leaves
2 tablespoons coarsely chopped cilantro root
4 large garlic cloves, coarsely chopped
2 medium shallots, coarsely chopped
3 inch piece galangal, chopped
1 tablespoon shrimp paste
1/2 teaspoon ground turmeric

How to Make
Heat the oil in a large frying pan over moderate heat. Stir-fried the chili peppers, cinnamon, nutmeg, star anise, cardamoms, lemongrass, line leaves, salon throw root, garlic, shallots, and galangal for about 5 min. or until fragrant and lightly toasted.
Transfer the ingredients to a blender. Add the shrimp paste and turmeric and blend until smooth, adding water (1 tablespoon at a time if necessary) to ease the process. The curry paste can be kept in an airtight container in the refrigerator for up to 3 days.

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• red kroeung

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