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Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

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Submitted by mikka

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

15 15
EACH EACH GREEN CHILI PEPPERS *
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML LEMONGRASS
1 5
TEASPOON ML CORIANDER ROOT *
1 15
TABLESPOON ML CORIANDER SEEDS
1 5
TEASPOON ML SALT

Directions

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.

Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ 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 Arrow up button

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 114 12% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2659mg 111%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 37%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 298%
Calcium 20% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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