Name: Khmer Curry Paste
Cuisine: Cambodian
Ingredients: 2 teaspoons fish or shrimp paste or a salted anchovy, rinsed and mashed with fish sauce; 2 inches fresh ginger root, about 2 ounces, peeled and shredded; ¼ cup oil such as peanut, canola, or sunflower; 5 shallots, peeled and chopped; 12 makrut lime leaves, thinly sliced in chiffonade, tough ribs removed if any; 4 stalks lemongrass, the tender inner part of the bottom third of the stalk, minced; 6 cloves garlic, peeled and chopped; 2 inches turmeric root, about 1½ ounces, peeled and shredded

Preparation info

Difficulty
Easy

Appears in

Charleston to Phnom Penh

By John Martin Taylor

Published 2022

About

Ingredients

¼ cup oil such as peanut, canola, or sunflower
2 inches

Asia
Cambodia
Phnom Penh
Spice Mix
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Heat a wok over medium-high heat, pour in the oil from around the inner rim, swirl it around, and add all the ingredients and stir-fry until golden brown. Transfer to a food processor or blender and purée. Store in a jar in the refrigerator or freezer.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Khmer Curry Paste

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of