Vegetarian Cambodian Kroeung (Khmer Curry Paste)

Kip — Thu, 25 Nov 2010 19:38:06 +0000

Aromatic, spicy kroeung provides the base to many Khmer (Cambodian) recipes. Not unlike its Thai equivalents, this curry paste is easy to make at home and a perfect ingredient to keep around for when you want a quick and easy dinner- fry it up with your favourite vegetables, blend into soups, or craft delicious curries.

Recipe Notes

I hate hand making curry pastes. It’s not a case of being lazy (for once), because they’re not exactly hard to make, but the process of having to deal with those damned shallots. They’re the bane of my existence; all I have to do is look at one and I’m crying like a twitching baby. But I hate to be defeated, especially in my own home, so ha ha shallots! I’ve come prepared this time. Seriously, invest in some stylish swim goggles to add to the kitchen utensil junk drawer, and you won’t regret it.

Vegan Khmer (Cambodian) Kroeung

Makes about 1/2 cup

Ingredients
- 2 stalks lemongrass
- 6-8 cloves garlic
- 2 chopped shallots
- 25g (3/4 oz) galangal, ginger, or a mix of both
- 1/2 tsp dried turmeric
- 3-4 kaffir lime leaves (if dried, refresh for 20 minutes in hot water)
- 1/4 tsp salt
- chilies, to taste

Directions/Method
1. Remove any tough outer layers from the lemongrass stalks and chop into thin rounds (it’s very stringy, so don’t try to pound it as is).
2. Add all of the ingredients to a pestle and mortar, a spice mill, or whatever you’ve got that makes things paste like, and go to town. A little bit of chunky is okay in my book, but smooth as possible is best.
3. Refrigerate and use in curries, stir fries, and soups.

Kippy’s Basic Vegetable Stock

Kip — Sat, 07 Jul 2007 15:51:57 +0000

Once you get into the habit of making your own stocks, you will loathe to use bouillion cubes ever again. I am picky about my level of salt and I find that not only are store-bought stock powders and cubes far too saliferous, but also much less tasty than a homemade broth. I generally keep a litre or so of stock (at least) in my freezer at any one time to use as a base for a number of recipes. It’s now a kitchen staple of mine and I feel uneasy when my freezer is missing its mandatory container of frozen veggie broth!

Homemade stocks are also a great way to use up those vegetables that have been sitting in the fridge for a little too long. You know the ones I mean. I’m talking about the veggies that are a little past their peak, but not quite funky.

Kippy’s Basic Vegetable Stock

Makes about 2 litres

Ingredients
- 2 litres water
- 220g celery (leaves are ok too!), roughly chopped
- 1 tomato, quartered
- 10 dried shiitake mushrooms
- 275g carrots, roughly chopped
- 1 onion, quartered
- 2 cloves garlic
- 2 bay leaves
- 1 tsp peppercorns
- 1 apple, quartered
- 1-2 tsp dried mixed herbs

Directions/Method
1. Mix all ingredients in a large 4 quart (or larger) saucepan. Bring to the boil and then let simmer for 1.5 hours.
2. Remove from the heat and allow to cool. Once the stock is cooled, strain it, discard the vegetable mush, and use the stock as needed. Freeze what’s leftover and simply defrost as needed.

The Messy Vegetarian Cook » Kitchen Staples

Vegetarian Cambodian Kroeung (Khmer Curry Paste)

Recipe Notes

Vegan Khmer (Cambodian) Kroeung

Kippy’s Basic Vegetable Stock

Kippy’s Basic Vegetable Stock