Try this Indonesian Curry Spice Paste recipe, or contribute your own.
Suggest a better descriptionInfo: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce. Place the coconut into a food processor and blend until the consistency of a paste. Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and add to the coconut. Add all the remaining ingredients to the coconut mixture and process, while slowly adding enough of the oil to form a paste. Heat Scale: Medium to Hot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (64g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 119 | ||
Calories from Fat: 76 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.5g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 13.8mg | 0 % | |
Potassium 232.5mg | 6 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 5.2g | ||
Protein 4.3g | 6 % | |
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: 119
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.