Kroeung (Khmer Curry Paste)

This spice and herb paste is commonly used in Cambodian dishes, including Catfish Amok, served for Khmer New Year.

By / Photography By Dennis Ho | November 07, 2016

Ingredients

  • 4 stalks lemongrass, tender white parts only, thinly sliced
  • 6 shallots, finely chopped
  • 1 (2-inch piece) fresh galangal, peeled and chopped
  • 1 (2-inch piece) fresh turmeric, peeled and chopped
  • 1 small Thai chili, stem removed, chopped
  • 6 cloves garlic, chopped
  • 2 teaspoons prahok (fermented fish paste)
  • 2 tablespoons palm sugar
  • 10 kaffir lime leaves, stems removed, sliced into fine ribbons

Instructions

Process ingredients in a food processor until a paste is formed. Use right away, or allow to sit for a few hours for flavors to develop. Leftover paste can be frozen.

 

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Ingredients

  • 4 stalks lemongrass, tender white parts only, thinly sliced
  • 6 shallots, finely chopped
  • 1 (2-inch piece) fresh galangal, peeled and chopped
  • 1 (2-inch piece) fresh turmeric, peeled and chopped
  • 1 small Thai chili, stem removed, chopped
  • 6 cloves garlic, chopped
  • 2 teaspoons prahok (fermented fish paste)
  • 2 tablespoons palm sugar
  • 10 kaffir lime leaves, stems removed, sliced into fine ribbons
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