Try this Green Curry Paste (Nam Prik Kang Khiaw-Waan) recipe, or contribute your own.
Suggest a better descriptionYield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 17 | ||
Calories from Fat: 3 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 72.1mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.5g | ||
Protein 0.6g | 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: 17
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