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Yellow Kroeung (Kroeung Samlar M’chou). Siem Reap Studios, Siem Reap, Cambodia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 4 votes

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.
Prep Time30 mins
Total Time30 mins
Course: Curry Paste
Cuisine: Khmer
Servings: 1 Curry
Calories: 257kcal
Author: Terence Carter


  • 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


  • 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.


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.


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