VEGETARIAN CAMBODIAN KROEUNG (KHMER CURRY PASTE)

Aromatic, spicy kroeung provides the base to many Khmer (Cambodian) recipes. Not unlike its Thai equivalents, this curry paste is easy to make at home and a perfect ingredient to keep around for when you want a quick and easy dinner- fry it up with your favourite vegetables, blend into soups, or craft delicious curries.

VEGAN KHMER CAMBODIAN KROEUNG

Makes about 1/2 cup

• Ingredients
  • 2 stalks lemongrass
  • 6-8 cloves garlic
  • 2 chopped shallots
  • 25g (3/4 oz) galangal, ginger, or a mix of both
  • 1/2 tsp dried turmeric
  • 3-4 kaffir lime leaves (if dried, refresh for 20 minutes in hot water)
  • 1/4 tsp salt
  • chilies, to taste

• Directions/Method
  1. Remove any tough outer layers from the lemongrass stalks and chop into thin rounds (it’s very stringy, so don’t try to pound it as is).
  2. Add all of the ingredients to a pestle and mortar, a spice mill, or whatever you’ve got that makes things paste like, and go to town. A little bit of chunky is okay in my book, but smooth as possible is best.
  3. Refrigerate and use in curries, stir fries, and soups.

Source: www.messyvegetariancook.com

Ready In: 0 min.