Try this Red Curry Paste (Kruang Kaeng Dang) recipe, or contribute your own.
Suggest a better descriptionYield: 8 Fluid Ounces (1 Cup) In the container of an electric blender, put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and the lime leaves. Add the oil and blend to a smooth puree. Wrap the shrimp closely in foil, flattening to make a small packet. Place under a hot griller (broiler) and cook 2 to 3 minutes on each side. In a small saucepan, toast the coriander seeds until golden and fragrant, then turn onto a plate. Toast the cumin seeds until fragrant. Lightly toast the pepper corns also and grind all three to a powder in a mortar and pestle. Add to the blender with the paprika and ground turmeric and shrimp paste. Blend once more. Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or divide into convenient portions and wrap and freeze. From Carmaine Solomons Thai Cookbook By Charmaine Solomon
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 42 | ||
Calories from Fat: 33 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 112.8mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.3g | ||
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: 42
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