An alternative to store bought curry paste.
Use pestle and mortar to crush dry ingredients until fine powder.
Reserve.
Crush wet ingredients (garlic, green onions, galanga, etc).
Mix wet and dry ingredients.
Try to find the appropriate balance between hot and mild green peppers to obtain a desired spiciness. With a milder paste, you can put more in the sauce for more overall flavours.
Philippe De Vienne Recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 133.3mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.7g | ||
Protein 0.9g | 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: 22
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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