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Nam Prik Panaeng (Panaeng Curry Paste)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4453
Energy (kCal)10.728
Carbohydrates (g)1.9796
Total fats (g)0.6397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak chilis in warm water to cover about 1 hour or until just softened. | 2. Drain and discard water. | 3. In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth. | 4. Gradually add 1 to 2 tablespoons water to assist in the blending. | 5. The paste should be smooth but not wet. | 6. Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chili pepper 12 - - - -
    lemongrass 2 sliced - - - -
    shallot 2 sliced - - - -
    garlic clove 4 chopped - - - -
    coriander seed 2 teaspoons 10.728 1.9796 0.4453 0.6397
    salt 1 teaspoon - - - -
    galangal 2 teaspoons minced - - - -
    shrimp paste 1 teaspoon - - - -
    water 1 -2 tablespoon 0.0 0.0 0.0 0.0

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



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