To make the paste: pound onion, garlic, galangal, lemongrass with a little sea salt in mortar & pestle. Add coriander roots, chillies, tumeric, roasted shrimp paste and lime zest. Pound this to a uniform paste.
Soak seeds in a bit of water for a few minutes.
Drain and dry roast coriander and cumin seeds in a small pan over medium heat for 10mins in order to bring out their dormant flavours. Pound in the mortar & pestle before adding to the curry paste.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 38.9mg||1 %|
|Potassium 1042.1mg||27 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 35.2g|
|Protein 7.9g||11 %|
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Calories per serving: 206
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