A herb paste which is the base flavour of many Khmer dishes, similar in form and function to Thai curry pastes. There are many ingredients that can be pounded into the herb paste, but the most commonly used are lemongrass, kaffir lime zest and leaves, galangal, turmeric, garlic, shallots and dried red chillies.
Will keep well in the fridge for about 2 weeks. Add some groundnut oil to the paste so that a thin layer of oil forms on top to ensure its freshness.