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Vietnamese Curry Paste

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Recipe

Sauce

 

Yield

2 servings

Prep

15 min

Cook

10 min

Ready

25 min

Ingredients

Amount Measure Ingredient Features
cup vegetable oil
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1 each onions
finely chopped
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5 tablespoons lemongrass
finely chopped
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cup fish sauce
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2 tablespoons ginger
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1 x garlic
to taste
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½ cup water
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1 tablespoons cumin
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1 tablespoons coriander
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2 tablespoons turmeric
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3 teaspoon salt
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10 each red chilis, dried
for spice
*

Ingredients

Amount Measure Ingredient Features
158 ml vegetable oil
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1 each onions
finely chopped
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75 ml lemongrass
finely chopped
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79 ml fish sauce
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3E+1 ml ginger
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1 x garlic
to taste
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118 ml water
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15 ml cumin
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15 ml coriander
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3E+1 ml turmeric
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15 ml salt
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1E+1 each red chilis, dried
for spice
*

Directions

Cook first four ingredients in oil. Add water a tablespoons at a time. Remove from heat and add the rest of the ingredients in a food processor.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 71394% from fat
 % Daily Value *
Total Fat 74g 115%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3550mg 148%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 11%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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