Yellow Curry Paste (Kroeung)
Created by ellie on December 13, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 15m
- Recipe #25344
Ingredients
- 6 tablespoons oil (vegetable oil)
- 1 1/2 tablespoons prahok (Cambodian fish paste available through Amazon)
- 10 kaffir lime leaves (stems removed and sliced into thin ribbons)
- 12 garlic cloves, chopped
- 8 shallots, chopped
- 6 lemongrass stalks, inner cores only, chopped
- Galangal (4 inch piece, peeled and sliced)
- Tumeric (4 inch peice, peeled and sliced)
How to Make
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Step 1: In a wok or large skillet over medium heat heat the oil.
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Step 2: In a large bowl mix the partook with the lime leaves, garlic, shallots, lemongrass, galangal and turmeric. Scrape the aromatics into the wok and cook, stirring occasionally with a wooden spoon until the ingredients are soft and beginning to lightly brown (12-15 minutes).
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Step 3: Scrape the ingredients into a food processor and let cool completely. Process the ingredients into a chunky paste, stopping the machine to scrape down the sides as you go, and then scrape the curry paste into a container.
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Step 4: Seal the container and store the curry paste in the refrigerator for up to one month.