Khmer Curry Paste

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

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
Fish course
Spice Mix
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.