Try this Red Curry Paste recipe, or contribute your own.
Suggest a better descriptionCut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them. Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak in cold water 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 (274g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 111 | ||
Calories from Fat: 11 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 884.2mg | 23 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 20.2g | ||
Protein 5.1g | 7 % | |
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: 111
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