Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them. Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak in cold water for 15 minutes. Makes 1/2 cup. Pojanee Vatanapans "Thai Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.5mg||1 %|
|Potassium 884.2mg||23 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 20.2g|
|Protein 5.1g||7 %|
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Calories per serving: 111
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