Lemongrass paste is a true delicacy. This spice paste has a unique flavour combination despite being similar to certain other Southeast Asian spice pastes. There are three types of lemongrass paste, one is made for green curry, for example, Samlor Kor Ko, Cambodian Lemongrass Sour Soup, the second is made for red curries such as chicken curry, beef stew, and the third is a special yellow soup like Num Banh Chok or Khmer Noodles. Additionally, we may use these lemongrass pastes for marination the beef, chicken, fish, pork, and stir-fry, the options are limitless.
1 Yellow Paste
Yellow lemongrass paste “Kroeung” creates an important ingredient in Khmer cuisine, and it’s the main herb and spice paste used in many traditional Cambodian recipes. It’s the most fundamental and adaptable, notably in soups like Khmer Noodles “Num Banh Chok Samlor Khmer” made with lemongrass, galangal, turmeric, kaffir lime leaf or zest, garlic, and shallot. We may use the same yellow and green with soups.
2 Green Paste
Green lemongrass paste “Kroeung” is one among the other two. The herb and spices that we use to create this beautiful green paste such as lemongrass (including the leaf), galangal, kaffir lime leaf or zest, garlic, shallot, and turmeric. This paste is used in soups like Beef Lemongrass Sour Soup “Samlor Machou Kroeung Sach Ko“, 100 flavours soup “Samlor Kor Ko“.
3 Red Paste
The red curry paste is known as “Kroeung Kari” is a pounded herb and spice paste that is used in more than simply curries. It has a basis of lemongrass, galangal, kaffir lime leaf or zest, turmeric, garlic, and shallots. This paste is used in Chicken curry, fish amok, beef curry or curry Saraman, and more.
