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
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.
Course: PasteCuisine: CambodianDifficulty: Medium
Servings
1
servingsPrep time
30
minutesCooking time
15
minutesCalories
106
kcalTotal time
45
minutesIngredients
2 Lemongrass white part only cut to small pieces
3 kaffir lime leaves thinly sliced
3 galangal pieces thinly sliced
4 garlic cloves
½ 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
