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Kaeng Khua Curry Paste

 

19

Yield

1

serving

Prep

10

min

Cook

?

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

5 each hot chili peppers
dried
*
3 tablespoons shallots
chopped
2 tablespoons garlic
chopped
1 teaspoon galangal root
chopped
*
1 tablespoon lemongrass
chopped
1 teaspoon kaffir lime rind
chopped
*
1 teaspoon coriander root
chopped
*
2 teaspoons salt
1 teaspoon shrimp paste
*

Directions

Soak dried chilies in hot water for 15 minutes and deseed.

Into a blender, put all ingredients except the shrimp paste and blend until well mixed.

Then add the shrimp paste and blend once more to obtain about ¾ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 120% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1181mg 49%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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