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Thai Mussaman Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.297
Energy (kCal)271.865
Carbohydrates (g)9.6469
Total fats (g)26.9359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break the red chilies open and discard the seeds. Cut the stems off and discard. | 2. Soak the dried chilies in a bowl of hot water for 30 minutes. | 3. Cut the tender lower half of the lemongrass stalk into small pieces. Place in a frying pan. | 4. Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly. | 5. Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly. | 6. Spoon the mixture into a spice grinder or large mortar. | 7. Drain the chilies and add to the grinder/mortar. Grind to a paste consistency. | 8. Add the shrimp paste, salt, sugar and oil and continue grinding into a paste. | 9. Use as necessary and then store sealed tightly in fridge for up to 4 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chili pepper 12 - - - -
    lemongrass 1 stalk - - - -
    green onion 4 tablespoons chopped 6.48 1.3776 0.2328 0.1128
    garlic clove 5 crushed minced - - - -
    galangal 2 teaspoons minced - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    clove 2 cloves - - - -
    black peppercorn 6 - - - -
    shrimp paste 1/2 - - - -
    salt 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669

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



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