In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 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 (807g)|
|Recipe Makes: 1|
|Calories from Fat: 41 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 84.8mg||3 %|
|Potassium 3336.1mg||88 %|
|Total Carbohydrate 115.9g||34 %|
|Dietary Fiber 26.9g||108 %|
|Sugars, other 89g|
|Protein 22.4g||32 %|
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Calories per serving: 488
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