Cambodian Kroeung Paste

Name: Cambodian Kroeung Paste
Yield: Makes ¾ cup/180 ml
Cuisine: Cambodia
Ingredients: 1 large shallot, coarsely chopped; 2 lemongrass stalks; 6 garlic cloves, smashed with the side of a chef’s knife; 1-oz/30-g piece fresh turmeric, peeled and coarsely chopped; 1-oz/30-g piece galangal, peeled and coarsely chopped; 4 fresh kaffir lime leaves (see Cook’s Note), ribs removed and torn into small pieces; 1 tsp. kosher or fine sea salt; 2 tbsp. canola or other neutral oil, plus more for storage if needed

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

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 lemongrass stalks
6 garlic cloves, smashed with the side of a chef’s knife
1 large shallot, coarsely chopped

Asia
Cambodia
Sauce
Vegan
Gluten-free
South East Asia

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