From Cooking Light
1. Heat oil, add onion saute 5 min or till tender. Add ginger and garlic, saute 2 minutes. Add water and tomatoes. Bring to boil, reduce heat and simmer 5 minutes. Stir in sugar, chili paste and salt. Remove from heat and let stand 5 minutes.
2. Blend half of tomato mixture in blender until smooth. Then do next half. Return to pan and add coconut milk. Cook over medium heat till hot/warm. Serve with lime wedges.
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 58 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 25087.9mg | 865 % | |
Potassium 1211.7mg | 32 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.9g | ||
Protein 18.3g | 26 % | |
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: 220
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