Try this Nam Phrik Kaeng Som (Sour Soup Curry Paste) recipe, or contribute your own.
Suggest a better descriptionSoak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 172 | ||
Calories from Fat: 15 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.7mg | 1 % | |
Potassium 1215.3mg | 32 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 32.3g | ||
Protein 7.7g | 11 % | |
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: 172
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