Angkor Cambodian Food Red Curry Paste

Angkor Cambodian Food’s Red Curry Paste is a handy shortcut to bold flavor in a pinch. While some red curry pastes that can pack a wallop of spice, this version is mild, boasting a warm heat of chile powder complemented by the bright, citrusy combination of lemongrass, makrut lime leaf and galangal.

Simmer Red Curry Paste with coconut milk to make a creamy curry and toss with blanched green beans, roasted eggplant, potatoes or butternut squash. Or use this paste as a ready-made marinade, coating skewered chicken, shrimp or tofu before charring over the grill.

Chef and founder Channy Laux was born in Cambodia and fled to the United States as a teenage refugee in 1979. Growing up, she continued to nurture her and her family's love for Cambodian cuisine, eventually leaving her career as an engineer to establish Angkor Cambodian Food in the San Francisco Bay Area.