Try this Tropical Asian Curry Paste recipe, or contribute your own.
Suggest a better descriptionUsing a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic, lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3835 | ||
Calories from Fat: 3835 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 432.1g | 576 % | |
Saturated Fat 73g | 365 % | |
Monounsaturated Fat 199.6g | ||
Polyunsanturated Fat 138.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6979.5mg | 241 % | |
Potassium 93.1mg | 2 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.9g | ||
Protein 0.3g | 0 % | |
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: 3835
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