What are common mistakes when making Cambodian kroeung (spice paste)?

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Accepted Answer

Substituting dried turmeric for fresh — fundamentally changes the flavour and colour. Using Thai curry paste as a substitute — the flavour profiles are related but distinct. Not pounding finely enough — the paste should be completely smooth. Over-using chilli — Cambodian food is generally less aggressively spicy than Thai. Steaming amok too long — the custard should be just set, still trembling.