In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut. Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree. Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature. Per serving: 1765 Calories (kcal); 158g Total Fat; (74% calories from fat); 57g Protein; 65g Carbohydrate; 0mg Cholesterol; 950mg Sodium Food Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fruit; 28 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 654 (85%)|
|Amt Per Serving||% DV|
|Total Fat 72.7g||97 %|
|Saturated Fat 47.8g||239 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 255.6mg||9 %|
|Potassium 932mg||25 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 24.1g|
|Protein 17.3g||25 %|
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Calories per serving: 772
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