Try this Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) recipe, or contribute your own.
Suggest a better descriptionSoak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 1 | ||
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Calories: 157 | ||
Calories from Fat: 22 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.6mg | 1 % | |
Potassium 905.1mg | 24 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 27.8g | ||
Protein 6.4g | 9 % | |
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: 157
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