Try this Kruang Kaeng Khew Wan (Green Curry Paste) recipe, or contribute your own.
Suggest a better descriptionYield: 1 Cup (8 Fluid Ounces) Dont let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomons Thai Cookbook by Charmaine Solomon File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 48 | ||
Calories from Fat: 31 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 167.3mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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