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Vietnamese Curry Paste

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Sauce

YIELD

2 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

158
CUP ML VEGETABLE OIL
1 1
EACH EACH ONIONS
finely chopped
5 75
TABLESPOONS ML LEMONGRASS
finely chopped
79
CUP ML FISH SAUCE *
2 3E+1
TABLESPOONS ML GINGER
1 1
X X GARLIC
to taste *
½ 118
CUP ML WATER
1 15
TABLESPOONS ML CUMIN
1 15
TABLESPOONS ML CORIANDER
2 3E+1
TABLESPOONS ML TURMERIC
3 15
TEASPOON ML SALT
10 1E+1
EACH 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 713 94% 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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