Cambodian Kroeung

This fresh paste could be described as the essence of Cambodia. Lemongrass, galangal, and turmeric are three of the key flavours in Khmer cooking. Robust and juicy, this versatile paste is great for marinating fish or chicken or using as the base paste of soups, noodles and stir-fries. I like to rub it over meat and fish before grilling over charcoal. Fresh galangal and fresh turmeric give the paste a distinct flavour, as well as colour, but if you can’t find them just replace the galangal