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.
- **The pounding sequence:** Hardest and most fibrous ingredients first — lemongrass stalks (outer leaves removed, sliced thin before pounding), galangal (peeled, sliced), turmeric (fresh or dried). As the mixture becomes a paste, kaffir lime zest is added, then garlic and shallots. - **The turmeric:** Fresh turmeric produces a more complex, less earthy flavour than dried. Its curcumin content provides both the vivid golden colour and the specific warming, slightly bitter note of Cambodian cooking. - **Storage:** Kroeung is made fresh or stored in the refrigerator up to 5 days — a thin film of vegetable oil over the surface prevents oxidation of the turmeric's curcumin. - **Applications:** Amok trey (the Cambodian steamed fish mousse in banana leaf — the national dish), lok lak (Cambodian beef stir-fry), and numerous soups and braises. - **The colour:** The vivid golden-yellow of kroeung — from fresh turmeric — stains everything it contacts permanently. Wear gloves.
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