Kaeng Khua Curry Paste
19
19
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.
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?
