Menu Close

Kroeung – Cambodian Marinade Paste

This is a basic recipe for the Cambodian marinade paste called the Kroeung. There are many variations available, ranging from those for cooking specialist fish dishes and different meat dishes.

When preparing Cambodian food, work with this recipe as a start – the rich flavours will go well with whatever dish you are cooking. Use a pestle and mortar in this recipe to obtain a thick paste but it’s fine to use a food processor, if that’s easier. Add a few teaspoons of water if you find it difficult blending this mix properly.

Kroeung - Cambodian Marinade Paste

When preparing Cambodian food, work with this recipe as a start – the rich flavours will go well with whatever dish you are cooking. Use a pestle and mortar in this recipe to obtain a thick paste but it's fine to use a food processor, if that's easier. Add a few teaspoons of water if you find it difficult blending this mix properly.
Course: Cooking Paste
Cuisine: Cambodian
Prep Time: 10 minutes
Total Time: 10 minutes
Author: The Cook
0 from 0 votes
Print Recipe Rate this Recipe Pin Recipe

Ingredients

  • 3 stalks lemongrass, thinly sliced (use only the bottom 8cm of the stalk)
  • 8 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 30 g galangal, peeled and finely chopped
  • 30 g fresh turmeric, peeled and finely chopped
  • 4 kaffir lime leaves, finely sliced, with the hard ribs removed
  • ½ teaspoon salt

Recipe Instructions

  • Grind all the ingredients to a paste. If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
  • Add the rest of the ingredients one by one after the lemongrass, the lime leaves and the galangal have been sufficiently crushed.

Cooks Notes & Variations

If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
This marinade paste will keep well in the fridge for about five days. Add some oil to the paste so that a thin layer of oil forms at the top to ensure its freshness.

Rate this Recipe

Alternative Comment Form

avatar

 
  Subscribe  
Notify of

Send this to a friend