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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the roots of the bunches of coriander and put in the blender and give a quick burst to break up. | 2. Now add the coriander stems to the blender and give another quick burst. | 3. Chop the leave section into segments and add to the blender and give quick bursts (you may have to do the leaves in batches depending on the size of your blender) and with each burst and as you blend down you can add more until you have mixed all and then transfer to a bowl. | 4. Put the garlic, ginger and chillies (including seeds) and roughly chopped spring onion and blend and then add to the coriander mix and mix both well together. | 5. Now add the turmeric (use a metal spoon unless you want yellow staining), fish sauce and then gradually add the olive oil to you get the consistency you want. | 6. Put the mix into an airtight container and keep in the fridge and it will keep for 7 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	2	bunches	washed	-	-	-	-
ginger	50		chopped	80.0	17.77	1.82	0.75
garlic clove	4		peeled	-	-	-	-
spring onion	4		chopped	-	-	-	-
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
turmeric powder	2	tablespoons		-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
olive oil	2 -4	tablespoons		0.0	0.0	0.0	0.0

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