What to use instead of kroeung
Quick answer
The closest option is Thai curry paste, rated poor. The aromatics are close — lemongrass, galangal, makrut lime — which is why the swap is suggested. But Thai pastes carry chilli and shrimp paste, and kroeung carries neither: amok made with Thai paste is hot and shrimp-savoury where the Khmer dish is fragrant and mild.
It will not do for: Fish amok; Yellow and green kroeung dishes, which have no chilli.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Thai curry paste
PoorThe aromatics are close — lemongrass, galangal, makrut lime — which is why the swap is suggested. But Thai pastes carry chilli and shrimp paste, and kroeung carries neither: amok made with Thai paste is hot and shrimp-savoury where the Khmer dish is fragrant and mild.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | close | close | more |
Works for
- A Khmer red curry, using a small amount of Thai red paste
Does not work for
- Fish amok
- Yellow and green kroeung dishes, which have no chilli
Cuisine: Moves the dish from Cambodian to Thai.