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Yellow Curry Paste

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Submitted by Sabiam1

YIELD

1 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

3 3
EACH EACH HOT CHILI PEPPERS
dried *
3 45
TABLESPOONS ML SHALLOTS
chopped
1 15
TABLESPOON ML GARLIC
chopped
1 5
TEASPOON ML GINGER
chopped
1 15
TABLESPOON ML CORIANDER SEEDS
1 5
TEASPOON ML CUMIN SEEDS
1 15
TABLESPOON ML LEMONGRASS
chopped
1 5
TEASPOON ML SHRIMP PASTE *
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML CURRY POWDER

Directions

Soak dried chilies in hot water for 15 minutes and deseed.

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

Put the rest of the ingredients into a blender and blend to mix well.

Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 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 56g (2.0 oz)
Amount per Serving
Calories 60 24% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2369mg 99%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 9%
Calcium 9% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

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