"Master Kroeung Makes 2 cups 8 large or 12 small lemongrass stalks, trimmed and thinly sliced (2 cups) 3-inch piece galangal, thinly sliced (1/2 cup) 1/2 cup chopped garlic (15 to 25 cloves, 1 to 2 heads garlic) 1 small shallot, chopped (1/4 cup) 10 makrut lime leaves, center veins removed, thinly sliced Place the lemongrass in a mortar and smash it into a paste with the pestle. Add the galangal and smash it with the lemongrass until it has the consistency of a paste."
"Crushing each ingredient in the mortar will break down the fibers and release aromatic oils and flavors in a way that tearing and shredding will not. That said, if you don't have a mortar and pestle, a food processor is the next best thing: Place all the ingredients in the bowl of the processor and pulse several times until it turns into a paste."
Kroeung is a fragrant, essential Khmer herb paste composed of lemongrass, galangal, turmeric, garlic, shallot and makrut lime leaves that forms the foundation for soups, stews and curries. The master recipe yields about two cups with specific ingredient measures and begins by smashing lemongrass in a mortar, then adding galangal, garlic, shallot and lime leaves until smooth. Smashing releases fibers and aromatic oils for superior flavor; a food processor can substitute, with neutral oil added if needed. Prepared kroeung refrigerates up to three days or freezes in half-cup portions for up to two months.
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