Try this Nam Phrik Kaeng Daeng (Red Curry Paste) recipe, or contribute your own.
Suggest a better descriptionSoak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 627 | ||
Calories from Fat: 72 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.6mg | 4 % | |
Potassium 2854.4mg | 75 % | |
Total Carbohydrate 153.7g | 45 % | |
Dietary Fiber 54.6g | 218 % | |
Sugars, other 99.1g | ||
Protein 26.8g | 38 % | |
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: 627
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