Khmer Yellow Kroeung — Kroeung Samlor Machou Recipe
The Cambodian curry paste called kroeung is an irreplaceable ingredient in Khmer cooking and yellow kroeung is the most versatile of the curry pastes, used in many classic Cambodian dishes, especially soups and dips.
Servings: 1 Curry
Calories: 257kcal
Equipment
Ingredients
- 200 g lemongrass stalks peeled, chopped and outer layers discarded
- 1 tbsp galangal peeled and chopped finely
- 1 tsp kaffir lime zest
- 1 tsp turmeric peeled and chopped finely
- 5 cloves of garlic peeled and chopped finely
- 2 shallots peeled and chopped finely
Instructions
- Place the lemongrass in a well-supported mortar and pound with the pestle until you can no longer see the rings of the lemongrass and it's all mashed up.
- Add the galangal, turmeric and kaffir lime zest and pound until they're incorporated into the mashed lemongrass.
- Add the garlic and pound and then add the shallots and pound.
- The finished paste will still have some fibres from the lemongrass but should otherwise be quite smooth.
Notes
I've used samlor machou here, but you will also see it written as samlor m'chou, samlar machou, samlar m'chou, samloh machou, sam-law machou, and so on.
Nutrition
Serving: 3g | Calories: 257kcal | Carbohydrates: 58.2g | Protein: 7.7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0.9g | Sugar: 0.3g