Servings: approx. 360g (enough to cook 3 recipes from the HAVEN Cookbook)
Preparation time time: 20-40 minutes, depending on preparation method (traditionally done with mortar & pestle, but much easier and faster with a food processor or blender)
Lemongrass 125g, ends trimmed, peeled and finely sliced
Galangal 25g, peeled and finely chopped
Kaffir lime leafs 5 pieces, chopped
Turmeric 20g, peeled and finely chopped (please read note below)
Garlic 25g, peeled and finely chopped
Coconut milk 160ml
- Place the first 4 ingredients in a mortar and pestle and pound to a paste.
- Add the garlic and pound until all spices are well incorporated.
- Add the coconut milk and pound until a smooth paste forms.
Alternatively, you can make the curry paste with a food processor/blender instead. In that case you can blend all ingredients at once.
Careful! Handle turmeric with care (wear gloves and cover the cutting board and kitchen surface), as this yellow root will stain your hands, clothes, cutting board and anything it will get in touch with.
The curry paste can be stored in the freezer for up to 6 months.
Read more: Khmer Curry with Chicken by HAVEN Cambodia
Check out our full review of HAVEN Cambodia here!