Kroeung Paste Dishes

Method

Roughly chop all aromatics including shallots, garlic, turmeric, galangal, lemongrass, coriander root and dried chillies into small pieces. Using a granite mortar and pestle or food processor, pound and grind the ingredients together in batches, working the mixture into a fine, fragrant paste. Add lime juice, salt and palm sugar, continuing to grind until fully incorporated and the paste reaches a smooth, spreadable consistency. The paste should be vibrant yellow-gold in colour with an aromatic, slightly spicy fragrance. Use immediately in soups, stir-fries and curries, or store in an airtight container refrigerated for up to one week.