yellow kroeung (Cambodian lemongrass paste)

Kroeung is an intoxicatingly fragrant paste used in a variety of Cambodian dishes.

Kroeung is a Cambodian term for a paste that involves various spices, and it is used as the base flavor for many dishes in the culture.

This is a recipe that goes heavy on the turmeric, so the resulting color is a bright yellow. The paste is traditionally made with a mortar and pestle, but you can use a small food processor and add 1/2 teaspoon of coconut oil.

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Ingredients

• 4 stalks lemongrass, bottom 2 inches of stalk thinly sliced

• 10 cloves garlic, minced

• 3 shallots, minced

• 3 medallions galangal, minced

• 2 medallions ginger, minced

• 3-4 Thai bird’s eye chilies, thinly sliced

• 1 tbsp turmeric powder (or 1-inch knob fresh turmeric)

• 6 lime leaves, middle stem removed and leaves sliced

• 1 tsp fish sauce

• 1/2 tsp coconut oil (if using a food processor)

Directions

1. Grind ingredients together until a thick paste forms. If using a mortar and pestle, grind the lemongrass, lime leaves, and galangal first to release their liquids, and then add in the rest of the ingredients.

2. Store in a clean jar and screw lid on tightly.

3. Optional: add a tablespoon of coconut oil on top to prevent the paste from drying out.