Angkor Food's take on kroeung, a Cambodian curry paste, is the base ingredient for everything from soups to stir-fries. This generations-old recipe—from the family of company founder Channy Laux—is made with bright and aromatic lemon grass, makrut lime leaves and galangal, balanced out by earthy garlic, onion and turmeric; fish sauce gives the paste a savory and complex boost. It's great for making White Pepper Coconut-Curry Chicken
(Amok), the national dish of Cambodia: Use a spoonful of paste for our recipe instead of searching for fresh lemon grass. You can also substitute it for the lemon grass stalks in our Coconut-Lemon Grass Shrimp with Rice
or Lemon Grass-Coconut Tofu
, starting with 2 teaspoons of paste per stalk and adding to taste.
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Southeast Asian ingredients.
Net Weight: 3.5 ounces
Ingredients: Lemon grass, garlic, onion, jalapeños, fish sauce (water, anchovy extract, salt, sugar), cane sugar, sea salt, canola oil, lime juice concentrate, galangal, turmeric, makrut lime powder
Allergens: Contains fish
Place of Origin: California, U.S.