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Red Curry Paste

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2983
Energy (kCal)6.6195
Carbohydrates (g)0.9594
Total fats (g)0.3937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes). | 2. Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed. | 3. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste. | 4. What you do not use immediately should be refrigerated or frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies cayenne variety 10 -12 - - - -
    garlic clove 5 peeled chopped - - - -
    lemongrass 1 tablespoon sliced - - - -
    galangal 3 slices - - - -
    lime 1 slice used rind - - - -
    coriander root 6 -8 washed chopped - - - -
    white pepper ground - - - -
    shrimp paste 1/4 teaspoon chopped chopped - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    red paprika 2 tablespoons - - - -

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



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