Try this Curry Spice Paste recipe, or contribute your own.
Suggest a better descriptionGrind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. Recipe: Chuck Ozburn in Pok, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 329 | ||
Calories from Fat: 266 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 304.2mg | 10 % | |
Potassium 383.8mg | 10 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 11.1g | ||
Protein 5.1g | 7 % | |
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: 329
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