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Phanang Curry Paste

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Recipe

 

Yield

3 cups

Prep

10 min

Cook

0 min

Ready

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

Ingredients

Amount Measure Ingredient Features
9 large red chili peppers
dried
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7 each shallots
chopped
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6 cloves garlic
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2 teaspoons coriander root
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15 each peppercorns
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3 each galangal root
slivers
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2 each lemongrass
stalks, chopped
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1 tablespoon coriander seeds
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1 tablespoon cumin seeds
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1 teaspoon shrimp paste
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
9 large red chili peppers
dried
* Camera
7 each shallots
chopped
* Camera
6 cloves garlic
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1E+1 ml coriander root
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15 each peppercorns
* Camera
3 each galangal root
slivers
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2 each lemongrass
stalks, chopped
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15 ml coriander seeds
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15 ml cumin seeds
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5 ml shrimp paste
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5 ml salt
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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 Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 4012% 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?
 

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