Kreung (Khmer Spice Paste)
Kreung (Khmer Spice Paste)
Ingredients
- 3 lemongrass, stalks, tough green outer layers removed, white and pale green parts thinly sliced
- 2 inches galangal, peeled and sliced
- 1 1/2 inches fresh turmeric root, peeled and sliced
- 4 kaffir lime leaves, thinly sliced
- 1/2 teaspoon kaffir lime zest, finely chopped
- 5 garlic, cloves, peeled
- 2 shallots, medium, peeled and roughly chopped
- 9 dried red chilies, stems removed, soaked in warm water for 15 minutes
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon shrimp paste (prahok kapi)
Instructions
- 1
Begin by preparing the dried red chilies. Place them in a small bowl and cover with warm water. Let them soak for at least 15 minutes to rehydrate. Once softened, remove the stems.
⏱️ 15 min
- 2
Prepare the aromatics: Trim the lemongrass stalks by removing the tough green outer layers. Thinly slice the tender white and pale green parts. Peel and slice the galangal into small pieces. Peel and slice the fresh turmeric root. Thinly slice the kaffir lime leaves and finely chop the kaffir lime zest. Peel the garlic cloves and roughly chop the shallots.
⏱️ 10 min
- 3
Add the prepared lemongrass to a large, sturdy stone mortar. Begin pounding with a pestle until it starts to break down.
⏱️ 2 min
- 4
Next, add the sliced galangal and continue pounding until it is well incorporated with the lemongrass.
⏱️ 2 min
- 5
Add the sliced turmeric, kaffir lime leaves, and kaffir lime zest to the mortar. Continue to pound, ensuring all ingredients are breaking down and mixing.
⏱️ 2 min
- 6
Add the peeled garlic cloves and chopped shallots to the mixture. Pound until these ingredients are also well incorporated and starting to form a coarse paste.
⏱️ 3 min
- 7
Drain the rehydrated dried red chilies and add them to the mortar. Continue pounding vigorously. Add the salt and granulated sugar to the mixture.
⏱️ 3 min
- 8
Continue pounding and grinding all the ingredients until they form a relatively coarse, yet consistent, paste.
⏱️ 3 min
- 9
Finally, add the shrimp paste (prahok kapi) to the mortar. Continue pounding and grinding until all ingredients are thoroughly combined and a smooth, fine paste is achieved. The paste should have a consistent texture throughout.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kreung (Khmer Spice Paste)
- 3 lemongrass, stalks, tough green outer layers removed, white and pale green parts thinly sliced
- 2 inches galangal, peeled and sliced
- 1 1/2 inches fresh turmeric root, peeled and sliced
- 4 kaffir lime leaves, thinly sliced
- 1/2 teaspoon kaffir lime zest, finely chopped
- 5 garlic, cloves, peeled
- 2 shallots, medium, peeled and roughly chopped
- 9 dried red chilies, stems removed, soaked in warm water for 15 minutes
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon shrimp paste (prahok kapi)
Instructions
- 1
Begin by preparing the dried red chilies. Place them in a small bowl and cover with warm water. Let them soak for at least 15 minutes to rehydrate. Once softened, remove the stems.
⏱️ 15 min - 2
Prepare the aromatics: Trim the lemongrass stalks by removing the tough green outer layers. Thinly slice the tender white and pale green parts. Peel and slice the galangal into small pieces. Peel and slice the fresh turmeric root. Thinly slice the kaffir lime leaves and finely chop the kaffir lime zest. Peel the garlic cloves and roughly chop the shallots.
⏱️ 10 min - 3
Add the prepared lemongrass to a large, sturdy stone mortar. Begin pounding with a pestle until it starts to break down.
⏱️ 2 min - 4
Next, add the sliced galangal and continue pounding until it is well incorporated with the lemongrass.
⏱️ 2 min - 5
Add the sliced turmeric, kaffir lime leaves, and kaffir lime zest to the mortar. Continue to pound, ensuring all ingredients are breaking down and mixing.
⏱️ 2 min - 6
Add the peeled garlic cloves and chopped shallots to the mixture. Pound until these ingredients are also well incorporated and starting to form a coarse paste.
⏱️ 3 min - 7
Drain the rehydrated dried red chilies and add them to the mortar. Continue pounding vigorously. Add the salt and granulated sugar to the mixture.
⏱️ 3 min - 8
Continue pounding and grinding all the ingredients until they form a relatively coarse, yet consistent, paste.
⏱️ 3 min - 9
Finally, add the shrimp paste (prahok kapi) to the mortar. Continue pounding and grinding until all ingredients are thoroughly combined and a smooth, fine paste is achieved. The paste should have a consistent texture throughout.
⏱️ 5 min