Try this Panang Curry Paste recipe, or contribute your own.
Suggest a better descriptionCut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes Makes 1/2 cup. Pojanee Vatanapans "Thai Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 1 | ||
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Calories: 207 | ||
Calories from Fat: 17 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.2mg | 1 % | |
Potassium 1283.5mg | 34 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 40.6g | ||
Protein 8.6g | 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: 207
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