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Kdam Chha Kroueng
Stir-fried Crab with Curry Paste
A vibrant and aromatic stir-fried crab dish featuring a complex kroueng (curry paste) that balances savory, spicy, and herbal notes. This dish highlights the fresh seafood and unique spice blends of Cambodian cuisine.
ð§ ææ
- 1 kg Whole crabs(cleaned and cut into pieces)
- 4 tbsp Kroueng (Cambodian Curry Paste)(homemade or store-bought)
- 5 cloves Garlic(minced)
- 2 medium Shallots(sliced)
- 1 inch Galangal(finely chopped)
- 1 stalk Lemongrass(white part only, finely chopped)
- 1 tsp Turmeric(ground)
- 2-3 small Chili peppers(deseeded and chopped (adjust to taste))
- 2 tbsp Fish sauce
- 1 tsp Palm sugar(or brown sugar)
- 3 tbsp Vegetable oil
- 1/4 cup Water
- 2 leaves Kaffir lime leaves(bruised)
- 1/4 cup Thai basil leaves(for garnish)
ðšâð³ äœãæ¹
- 1
If making kroueng from scratch, pound galangal, lemongrass, garlic, shallots, turmeric, and chili peppers into a fine paste using a mortar and pestle.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced shallots and stir-fry until fragrant, about 1 minute.
- 3
Add the kroueng (curry paste) to the wok and stir-fry for 2-3 minutes until aromatic and the oil starts to separate.
- 4
Add the crab pieces to the wok and toss to coat them evenly with the kroueng. Stir-fry for about 5 minutes until the crab starts to turn red.
- 5
Pour in the water, fish sauce, and palm sugar. Add the bruised kaffir lime leaves. Bring to a simmer, cover, and cook for 5-7 minutes, or until the crab is fully cooked through.
- 6
Stir in the Thai basil leaves just before serving. Garnish with fresh basil.
ð¡ ããã®ã³ã
- âEnsure your kroueng is fresh for the best flavor.
- âDon't overcook the crab, as it can become tough.
- âAdjust chili levels according to your spice preference.
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- Add sliced bamboo shoots for extra texture.
- Substitute shrimp or firm tofu for crab.