Try this Green Curry Paste #1 recipe, or contribute your own.
Suggest a better descriptionSlice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator. NOTE: If using dried galangal soak for 15 minutes in cold water. Makes 1/2 cup. Pojanee Vatanapans "Thai Cookbook" REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 | ||
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Calories: 54 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.5mg | 0 % | |
Potassium 349.9mg | 9 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 11.5g | ||
Protein 2.3g | 3 % | |
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: 54
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