Kroeung (Cambodian Curry Paste)
The aromatic lemongrass-galangal paste that forms the base of Cambodian dishes like fish amok.
Condiment
Vegan
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Kroeung comes in different colors depending on use — yellow kroeung (used here, more turmeric-forward) for sour soups and amok, versus green kroeung made with fresh chilies for stir-fries and other curries. Adjust the chili and turmeric ratio if adapting this paste for a different Khmer dish.
Ingredients
- 3 stalks lemongrass, tough outer layers removed, finely sliced
- 1 tbsp galangal, sliced
- 1 tbsp fingerroot (krachai), sliced (optional but traditional, especially for amok; omit if unavailable)
- 1 tbsp fresh turmeric, sliced (or 1 tsp ground)
- 4 cloves garlic
- 3 shallots
- 2 kaffir lime leaves, finely sliced (plus 1 tsp kaffir lime zest if available)
- 1 tsp shrimp paste (kapi), omit for vegan
- 1 tsp salt
Steps
- Slice all aromatics thinly to make pounding or blending easier.
- Combine all ingredients in a mortar and pestle or food processor.
- Pound or blend into a smooth, fragrant paste, scraping down the sides as needed — a mortar and pestle gives the best texture and releases more essential oils, but a food processor works with a splash of water to help it along.
- Use immediately in curries, stir-fries, and amok, or store in a sealed jar in the fridge for up to a week (or freeze in portions for longer storage).