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Thai Green Curry Paste Gone Greener!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2972
Energy (kCal)96.0369
Carbohydrates (g)17.5863
Total fats (g)2.5488
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant. | 2. Do not allow to brown. | 3. Cool and grind with the rest of the ingredients in a blender. | 4. Store refrigerated for a week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot green chili pepper 10 -12 - - - -
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    ginger 1/2 0.8 0.1777 0.0182 0.0075
    lemongrass 2 stalks - - - -
    lemon leaf 2 -3 - - - -
    lemon 1/2 teaspoon rind 0.6404 0.2058 0.0243 0.0066
    coriander leaf 4 tablespoons 0.92 0.1468 0.0852 0.0208
    spinach leaf 3 tablespoons 8.4825 1.2314 1.0618 0.1667
    fenugreek leaf 2 tablespoons - - - -
    mint leaf 1 tablespoon - - - -
    salt 1/2 teaspoon - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    black peppercorn 15 - - - -
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    cumin seed 1 tablespoon 22.5 2.6544 1.0686 1.3362

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



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