Try this Peppery Curry Paste recipe, or contribute your own.
Suggest a better descriptionSoak all dried ingredients until soft (See note). Place all ingredients in a blender or food processor & blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much. NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh called for above. Puangkram CUP. Schmitz & Michael J. Worman, "Practical Thai Cooking" Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Cup (6g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 15 | ||
Calories from Fat: 2 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.3g | ||
Protein 0.7g | 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: 15
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