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Green Curry Paste (Nam Prik Kang Khiaw-Waan)

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Submitted by joanne106

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

10 1E+1
MEDIUM MEDIUM GREEN CHILI PEPPERS
fresh, chopped *
4 4
CLOVES CLOVES GARLIC
peeled and minced
1 1
LARGE LARGE ONIONS
chopped
½ 118
CUP ML CORIANDER
fresh, chopped *
2 1E+1
TEASPOONS ML SALT
2 1E+1
TEASPOONS ML CORIANDER
ground
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML SHRIMP PASTE *
1 5
TEASPOON ML GALANGAL ROOT
or, 1 inch dried galangal *
1 5
TEASPOON ML LEMONGRASS
ground, or, 1 stalk lemon grass, fresh

Directions

In a blender grind all of the ingredients into a paste.

When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste.

When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 69 11% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1708mg 71%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 138%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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