Kroeung Samlor (Khmer Yellow Kroeung) is a traditional Cambodian recipe for a classic herb and turmeric paste used in flavouring curries and soups. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Khmer Yellow Kroeung (Kroeung Samlor).
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Also known as Kreung this is a classic Cambodian curry paste that forms the flavour base to many Cambodian recipes.
Ingredients:
200g lemongrass stalks, peeled, chopped and outer layers discarded
3 tbsp galangal, peeled and finely chopped
1 tsp kaffir lime zest
1 tsp fresh turmeric, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
2 shallots, peeled and finely chopped
Method:
Place the lemongrass in a heavy mortar and pound with a stout pestle until you have a paste fine enough that you can no longer see the rings of the lemongrass and it's all mashed up.
Add the galangal, turmeric and kaffir lime zest and pound until they're incorporated into the mashed lemongrass.
Add the garlic and pound into the mixture, then add the shallots and pound.
The finished paste will still have some fibres from the lemongrass but should otherwise be quite smooth.
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