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Authentic Thai Red Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4163
Energy (kCal)78.6405
Carbohydrates (g)16.4138
Total fats (g)1.5226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare all ingredients as instructed above. | 2. Drain the chillies and discard liquid. | 3. In a food processor, puree the chillies and all the other fresh ingredients until very fine. | 4. Grind all the spices together (you can use a mortar and pestle - I use a small food processor). | 5. Add the roasted shrimp paste to the spices and grind again until combined. | 6. Add the spice/shrimp paste mix to the puree and mix well. | 7. Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions. | 8. 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 15 deseeded deseed - - - -
    red onion 2 quartered 56.0 13.075999999999999 1.54 0.14
    garlic clove 12 chopped - - - -
    lemongrass 2 crushed chopped - - - -
    galangal 1 tablespoon peeled chopped - - - -
    coriander root 2 tablespoons scraped washed chopped - - - -
    lime zest 1 tablespoon shredded - - - -
    white peppercorn 2 teaspoons - - - -
    coriander seed 2 teaspoons 10.728 1.9796 0.4453 0.6397
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mace 1/2 teaspoon 4.0375 0.4292 0.057 0.2752
    salt 2 teaspoons - - - -
    shrimp paste 2 teaspoons roasted - - - -

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



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