Try this Indian Curry Paste for Seafood recipe, or contribute your own.
Suggest a better descriptionUse the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, and blend the mixture, adding the oil if necessary, until it forms a paste, Transfer the paste to a jar with a tight-fitting lid. The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3 cup.
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Serving Size: 1 Batch (89g) | ||
Recipe Makes: 1 | ||
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Calories: 94 | ||
Calories from Fat: 31 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2332.9mg | 80 % | |
Potassium 311.7mg | 8 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15g | ||
Protein 2g | 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: 94
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