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Paneang Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3195
Energy (kCal)259.7367
Carbohydrates (g)17.102
Total fats (g)18.4887
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender). | 2. Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions. | 3. This is an adopted recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut 4 tablespoons roasted cooled 206.955 5.8874 9.417 17.9726
    thai chile 10 long stemmed soaked - - - -
    salt 1/4 teaspoon - - - -
    coriander 1 teaspoon scraped chopped 0.0767 0.0122 0.0071 0.0017
    galangal 1 1/2 1/2 grated - - - -
    lemongrass 1 tablespoon chopped - - - -
    shallot 3 tablespoons chopped 21.6 5.04 0.75 0.03
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    nutmeg 1/2 roasted 5.775 0.5422 0.0642 0.3994

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



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