1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt If you want to make it milder, de-seed the chillies. Method: Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingredients, adding the shrimp paste and shallots last. Best done with mortar and pestle, but a small food processor is OK. 1.2 Meat Curry Dish File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 1|
|Calories from Fat: 14 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 38mg||1 %|
|Potassium 1706.9mg||45 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 43.6g|
|Protein 10.5g||15 %|
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Calories per serving: 221
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