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Suggest a better descriptionHeat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 688 | ||
Calories from Fat: 370 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.2mg | 0 % | |
Potassium 177.2mg | 5 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 82.3g | ||
Protein 1.4g | 2 % | |
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: 688
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