Khmer Lemongrass Paste
Ingredients:
100 g
lemongrass stalk,
finely sliced
10 g turmeric, chopped
or dried ground
galangal, chopped
20 g
2 cloves
garlic 10 leaves kaffir lime leaf
10 g
½ tsp
lesser ginger,
chopped
salt
Kroeung is traditionally made using a mortar and pestle however a food processor can be used Fresh turmeric may be
Instructions:
Thinly slice the lemongrass, turmeric, galangal, kaffir lime leaves, lesser ginger and garlic. Finely pound or grind all the ingredients, except lemongrass and salt. Add the lemongrass slices and pinch of salt, to taste, into the paste.
Storage:
In small bags or sealed containers. Can be kept in the freezer for up to three months.
Kaffir Lime Leaves
Lesser Ginger
