Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 72 (11%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 103.6mg||4 %|
|Potassium 2854.4mg||75 %|
|Total Carbohydrate 153.7g||45 %|
|Dietary Fiber 54.6g||218 %|
|Sugars, other 99.1g|
|Protein 26.8g||38 %|
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Calories per serving: 627
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