Try this Yellow Curry Paste recipe, or contribute your own.
Suggest a better descriptionCut the chili peppers into small pieces & soak them in cold water for 15 minutes. Separate & discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes. Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapans "Thai Cookbook" Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Recipe (380g) | ||
Recipe Makes: 1 | ||
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Calories: 206 | ||
Calories from Fat: 17 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.3mg | 1 % | |
Potassium 1293.3mg | 34 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 40.5g | ||
Protein 8.5g | 12 % | |
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: 206
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