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Yellow Curry Paste (Nam Prik Kaeng Kari)

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Submitted by tubelight

YIELD

servings

PREP

10 min

COOK

2 min

READY

22 min

Ingredients

1 5
TEASPOON ML CUMIN SEEDS
1 5
TEASPOON ML CORIANDER SEEDS
8 8
EACH EACH HOT CHILI PEPPERS
dried *
½ 2.5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CLOVES
ground
1 15
TABLESPOON ML LEMONGRASS
chopped
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML CURRY POWDER
yellow

Directions

Place the cumin and coriander seeds in a pan withoutadding any oil.

Roast them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.

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

Drain.

Pound all the ingredients together to produce a fine paste which goes well with beef and pork.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 14 28% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 593mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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