Cambodian Kroeung: Aromatic Paste Foundation

Kroeung — the Cambodian aromatic paste made from lemongrass, galangal, turmeric, kaffir lime zest, garlic, and shallots pounded together — is the Cambodian equivalent of Thai curry paste and the foundation of most Cambodian savoury preparations. Unlike Thai curry pastes (which include dried chilli and often shrimp paste), kroeung is characterised by its golden-yellow colour (from turmeric), its fresh, floral character (from the lemongrass and kaffir lime), and its relative mildness — the heat comes from the preparation the kroeung is used in, not the kroeung itself.

• Kroeung is structurally identical in principle to Thai curry paste (TH-01), Malay rempah, and Indonesian bumbu — fresh aromatic pastes that are the flavour foundations of their respective culinary tra
• The distinction is the specific ingredients of each culture's agricultural heritage