Try this Thai Green Curry Paste recipe, or contribute your own.
Suggest a better descriptionIn 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 | ||
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Calories: 488 | ||
Calories from Fat: 41 (8%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 488
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