Cambodian Khmer yellow curry paste (Kroeung)

Name: Cambodian Khmer yellow curry paste (Kroeung)
Prep time: 5 min
Total time: 5 min
Yield: 1 1/2 cups
Ingredients: 50g piece galangal (from selected supermarkets and Asian grocers) or ginger, chopped; 50g piece fresh turmeric, chopped, or 2 tsp turmeric powder; 8 garlic cloves, chopped; 6 lemongrass stalks (inner core only), chopped; 3 eschalots, chopped; 4 kaffir lime leaves, shredded; Finely grated zest of 1 kaffir lime or lime; 2 tsp prahoc (Cambodian fermented fish paste) or Thai shrimp paste (from Asian supermarkets); 1 long red or green chilli, chopped

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05m

1 1/2 cups

Cambodian Khmer yellow curry paste (Kroeung)

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by Rick Stein

Chef, author, TV presenter

Jan 20, 2017

Kroeung is a Cambodian spice paste. A fragrant base for many curries, including the Cambodian mussel curry with kaffir lime, online now.

50g piece galangal (from selected supermarkets and Asian grocers) or ginger, chopped
50g piece fresh turmeric, chopped, or 2 tsp turmeric powder
8 garlic cloves, chopped
6 lemongrass stalks (inner core only), chopped
3 eschalots, chopped
4 kaffir lime leaves, shredded
Finely grated zest of 1 kaffir lime or lime
2 tsp prahoc (Cambodian fermented fish paste) or Thai shrimp paste (from Asian supermarkets)
1 long red or green chilli, chopped

Method

1.

Place all ingredients in a small food processor with 2 tbs water and whiz to a fine paste.
2.

Paste will keep covered in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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