Cambodian Lemongrass Paste is a combination of spices that we use though out Southeast Asia, Thailand, Loa, Cambodia, and Vietnam. It has lemongrass, kaffir lime leaves, galangal, and turmeric.
Cambodian Lemongrass Paste
Course: PasteCuisine: CambodianDifficulty: Medium
Servings
1
servingsPrep time
30
minutesCooking time
15
minutesCalories
106
kcalTotal time
45
minutesCambodian Lemongrass Paste is a combination of spices that we use though out Southeast Asia, Thailand, Loa, Cambodia, and Vietnam. It has lemongrass, kaffir lime leaves, galangal, and turmeric.
Ingredients
2 Lemongrass white part only cut to small pieces
3 kaffir lime leaves thinly sliced
3 galangal pieces thinly sliced
4 garlic cloves
1/2 teaspoon of turmeric
1 dried Mexico chili soaked cut to small pieces
Directions
- In a mortar pestle pound all the ingredients to paste.
- We use a lot of lemongrass paste on many of the BBQ and soup or stir fry.
- If you don’t want the paste to turn red color don’t use dried Mexican chili, but for curry you need to put it in for red color.
- Thai and Cambodia curry paste use this kind of lemongrass paste.
Nutrition Facts
- Serving Size: 1g
- Calories: 106kcal
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 52mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 3g
- Protein: 3g
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