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Phanang Curry Paste

Submitted by JBYRD

YIELD

3 cups

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

9

LARGE RED CHILI PEPPERS
dried *

7

EACH SHALLOTS
chopped *

6

CLOVES GARLIC

2

TEASPOONS CORIANDER ROOT *

15

EACH PEPPERCORNS *

3

EACH GALANGAL ROOT
slivers *

2

EACH LEMONGRASS
stalks, chopped *

1

TABLESPOON CORIANDER SEEDS

1

TABLESPOON CUMIN SEEDS

1

TEASPOON SHRIMP PASTE *

1

TEASPOON SALT

Directions

Coarsely chop the chilies and soak in water for 10 minutes.

Drain.

Pound together all the ingredients to produce a fine paste.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 17g (0.6 oz)

Amount per Serving

Calories 40 12% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 597mg 25%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 3%

Sugars g

Protein 3g

Vitamin A 5% • Vitamin C 10%

Calcium 5% • Iron 9%

* 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