Try this Thai Green Curry Paste recipe, or contribute your own.
Suggest a better descriptionMAKES 1/3 CUP DAIRY-FREE Use with Thai Potato Curry (See separage recipe.) This paste is commonly used not only for curries but for many other Thai dishes as well. The paste will keep in the refrigerator up to three weeks. Place all ingredients in blender or food processor and process to a coarse paste. Per 1-tablespoon serving: 10 cal.; 0 prot.; 0 total fat (0 sat. Fat; 1g carb.; 0 chol.; 1mg sod.; 0 fiber Recipe by: Vegetarian Times, January 1999, page 52
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 1 servings | ||
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Calories: 76 | ||
Calories from Fat: 46 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 696.4mg | 24 % | |
Potassium 279.8mg | 7 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 5g | ||
Protein 1.5g | 2 % | |
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: 76
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