Dish guide
Khmer red curry
Khmer red curry is a Cambodian curry family built around a red aromatic paste and a gently rich sauce. Coconut, meat or fish, and vegetables appear in many versions, while the balance and serving context are chosen by the cook.
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Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Bird's eye chilli
- Cambodian rice noodles
- Cane sugar
- Carrot
- Chicken
- Cinnamon
- Coconut cream
- Coconut milk
- Coriander
- Daikon radish
- Dried red pepper paste
- Dried rice noodles
- Egg
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Garlic powder
- Ginger
- Kroeung
- Lemongrass
- Lime
- Long red chilli
- Makrut lime leaves
- Monosodium glutamate
- Noni leaves
- Onion
- Oyster sauce
- Palm sugar
- Pandan leaves
- Peanuts
- Pork
- Prahok
- Rice flour
- Rice vinegar
- Salt
- Sesame seeds
- Shallot
- Soy sauce
- Spring onion
- Tamarind
- Tomato ketchup
- Turmeric
- Water
- Water spinach
Sources
-
Khmer Red Curry
, Cambodia Recipe
— https://cambodiarecipe.com/khmer-red-curry/ (accessed 2026-10-08)— Dish identity and qualified variation note. -
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— Dish identity, Cambodia association and qualified variation note. -
Somlar Kari Saek Mouan
, Fabulous Fusion Food
— https://www.fabulousfusionfood.com/recipes/misc-cambodian-chicken-red-curry (accessed 2026-10-08)— Dish identity and qualified variation note.