Fresh leaves are available and they freeze well, much more preferable to dried kaffir lime leaves where there is a substantial loss of flavor. Before they are blended into pastes, fresh kaffir lime leaves should be deveined. A shortcut is to fold the leaves in half, dark sides together, and pull the vein up and away. Galangal, which is found in Asian markets fresh or dried, is commonly used in Cambodian cooking, peeled and pounded into pastes. A single slice of galangal can also be used to give a nice roasted flavor to dish.
Some people think ginger is an acceptable substitute, but the flavors are different.
Tamarind Tamarind paste is the dark pulp from the inside of the flat, beanlike pods that grow on giant tamarind trees. Cambodians use tamarind to darken soups and curry sauces and to give them a sour, slightly sweet taste. You can find soft, pliable blocks of tamarind, with or without seeds, in Asian and Indian markets. The Essence of Cambodian Cuisine Because of its heritage, Cambodian cuisine is uniquely different from neighboring Thailand and Vietnam, to which it has been most often compared. It derives its flavor from spice and aromatic herbs with little use of fat and meats.