Kroeung- Khmer Kroeung- Khmer spice paste

Ingredients:
Turmeric ground: amzn.to/3SegqVq
Fresh Galangal from Hawaii: amzn.to/3EiopuJ
Lemongrass Fresh: amzn.to/3YNAWhV
Fresh Kaffir Lime Leaves: amzn.to/3KjnKNx
Turmeric Whole Raw Root: amzn.to/3k2Rtj7
• 6 stalks (2 cups) lemongrass, tough outer layers removed, chopped
• 1/2 cup chopped galangal
• 1/2 cup chopped fresh turmeric (or 2 tablespoons of turmeric powder)
• ¾ cup garlic
• ¼ cup kaffir lime leaves, chopped
• ½ cup water
Instructions:
1. In a food processor, combine the lemongrass, galangal, turmeric, garlic, kaffir lime, and water. Pulse until a coarse paste forms.
2. Transfer the Khmer kroeung to a jar and store in the refrigerator for up to a week, or freeze for longer storage.

[@classical7]

Love this! 😁👍

[@trailerparkcryptoking5213]

So is this almost like a curry paste?

[@meemoua01]

can I use dry galangal?

[@TastyKVKitchen]

Hello Minnie! In response to your question about using dry galangal, while it is possible to use it as a substitute, it will not provide the same quality and flavor as using fresh galangal. The texture and taste of the dish may be affected if dry galangal is used instead of fresh.
If you are unable to find fresh galangal, I would recommend looking for frozen galangal as it will be a better substitute than using the dry version. Thank you for your comment.

[@meemoua01]

@@TastyKVKitchen Hi, thank you for responding. I do have a local asian market down the street but didn't want to run to the store for fresh galangal. I will wait on making it until I can go buy some. Thank you!