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Cambodian Kroeung Paste
- Makes
¾ cup
- Difficulty
Easy
By Diane Morgan
Published 2012
This fresh herbal paste is the essence of Cambodian cooking. It is used in many Khmer recipes, just as curry pastes are used in Thai dishes, to season soups, stir-fried dishes, and satay. In this book, it is used as a flavoring rub for Chicken Skewers with Cambodian Kroeung Paste.
Ingredients
2 6 1
Method
- Trim off the root end from each lemongrass stalk, then cut off and discard the tough green tops. You should have a bulb about 4 in/10 cm long. Peel away the tough outer leaves and then finely chop the bulb.
- Using a large mortar and pestle or a mini food processor, grind together the lemongrass, garlic, shallot, turmeric, galangal, lime leaves, and salt to form
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