Kreung

Kreung is the basis for most Khmer dishes. It is a spice mix made of the following:

• dried chilli
• galangel
• lemongress
• kaffir leaves
• shallots
• garlic
• shrimp paste

This is all pounded into a fine paste, and then mixed with coconut cream (sometimes).
Generally, the food here is not what you might call highly spicy. It has a balance of spice flavours, which comes from the balance of the kreung. And of course the huge lumps of chilli they can add when daft westerners who equate heat with authenticity, ask for it.