Search
by Ingredient

Indian Curry Paste for Seafood

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by donna3

Ingredients

6 6
EACH EACH GARLIC CLOVES
large
3 3
EACH EACH LEMONGRASS
stalks *
4 4
INCHS INCHS GINGER ROOT
fresh, peeled and chopped *
½ 2.5
TEASPOON ML TURMERIC
1 15
TABLESPOON ML LEMON JUICE
fresh
1 5
TEASPOON ML KOSHER SALT
1 5
TEASPOON ML VEGETABLE OIL

Directions

Use the lower 6 inches of 3 of the stalks of lemongrass. Discard the outer leaves.

Place the sliced stalks into a food processor.

While motor is running drop the garlic, the lemongrass, and the gingerroot.

Blending the mixture well, add the turmeric and the lemon juice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 31 36% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 592mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 10%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

    Email this recipe