Don't miss another issue…      Subscribe

Green Curry Paste (Nam Prik Kang Khiaw-Waan)

 

20

Yield

6

servings

Prep

20

min

Cook

0

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

10 medium green chili peppers
fresh, chopped
*
4 cloves garlic
peeled and minced
1 large onions
chopped
½ cup coriander
fresh, chopped
*
2 teaspoons salt
2 teaspoons coriander
ground
1 teaspoon cumin
ground
1 teaspoon shrimp paste
*
1 teaspoon galangal root
or, 1 inch dried galangal
*
1 teaspoon 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 6911% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed