Try this Red Curry Cambogee recipe, or contribute your own.
Suggest a better descriptionRecipe By: Richard Sterling Break the chiles into small pieces. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. Combine the chiles, chile water, and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste, and stir-fry until it begins to darken. Reduce the heat, if needed, to prevent burning. Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste. Bring to a boil, reduce the heat, and simmer for 5 minutes. NOTES : The Basic Lemon Grass Curry Sauce (also found in the Chile-Heads archive) must first be prepared for this recipe. Yield: 5 cups. Heat Scale: Medium SirRedhawk@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 23 | ||
Calories from Fat: 13 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 117.6mg | 3 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 1.4g | ||
Protein 0.7g | 1 % | |
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: 23
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