RecipeDB

Cooking in progress....

Panang Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3439
Energy (kCal)284.0875
Carbohydrates (g)64.6861
Total fats (g)1.6548
  • Cuisine

    Asian >> Thai >> Thai

  • Dietary Style

  • Preparation Time

    Cooking Time - 2 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain. | 2. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes. | 3. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chile pepper 10 12.5 2.7531 0.5844 0.1375
    green chile pepper 4 - - - -
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    mace 4 pieces - - - -
    cardamom 2 pods - - - -
    shallot 2 sliced 230.4 53.76 8.0 0.32
    garlic 5 cloves chopped 22.35 4.959 0.9540000000000001 0.075
    lemongrass 2 tablespoons sliced - - - -
    cilantro root 2 tablespoons peeled chopped - - - -
    black peppercorn 2 tablespoons crushed - - - -
    kaffir lime leaf 6 chopped - - - -
    galangal 1 tablespoon peeled chopped - - - -
    shrimp paste 1 teaspoon - - - -
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition