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DELICIOSO · AN LA ATLAS OF FOOD ENTRY · INGREDIENT · PUBLISHED May 8, 2026 ↘ Open in app

FEATURED ENTRY · INGREDIENT

Kroeung Cambodian aromatic paste foundation

Kroeung (គ្រឿង) is the aromatic paste foundation of Cambodian cuisine, serving as the flavor base for soups, curries, stir-fries, and marinades in a role analogous to Thai curry paste, Caribbean sofrito, or Indonesian bumbu. The canonical ingredients are lemongrass, galangal, turmeric, kaffir lime leaves, garlic, shallot, and chili, traditionally pounded together in a mortar (kbach kpoun) to produce a coarser, more textured paste than a blender yields, though modern home kitchens often use a food processor or blender for convenience.

Four main types exist: yellow kroeung (the most common, with turmeric as the dominant color), red kroeung (with tomato and red chili), green kroeung (with green chili), and sweet kroeung (used for desserts, typically with palm sugar and coconut). Kroeung forms the base for iconic Cambodian dishes including samlor curries, fish amok (steamed coconut fish custard), and the marinade for beef lok lak (stir-fried beef with lime-pepper dipping sauce).

Kroeung is distinct from Thai red curry paste, which is chili-forward and more coconut-dependent; Cambodian kroeung is lemongrass-galangal-turmeric forward and uses coconut less heavily. It differs from Vietnamese sa tế sauce (a different cuisine entirely, built on lemongrass and chili oil) and from Indonesian bumbu (a similar concept but anchored to different herb and spice profiles like candlenut and kencur).

Dietary notes: Kroeung is entirely plant-based (herbs and aromatics only), making it vegan and compatible with halal and kosher diets when prepared with certified ingredients. Pre-made kroeung jars are available in Los Angeles at Sokha Market and 88 Ranch Market, reflecting the city’s Cambodian diaspora, Long Beach’s Cambodia Town district along Anaheim Street is home to approximately 50,000 Cambodian Americans, the largest concentration outside Cambodia, a community shaped by the genocide-survivor refugee wave (1975–1979 Khmer Rouge period, with ~150,000 Cambodian refugees admitted to the US from 1979 through the 1990s).