Try this Yellow Curry Paste (Nam Prik Kaeng Kari) recipe, or contribute your own.
Suggest a better descriptionPlace the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Batch (429g) | ||
Recipe Makes: 1 | ||
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Calories: 241 | ||
Calories from Fat: 33 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 50mg | 2 % | |
Potassium 1597.3mg | 42 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 41.5g | ||
Protein 10.4g | 15 % | |
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: 241
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