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Panang Curry Paste

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.7033
Energy (kCal)170.0862
Carbohydrates (g)7.1002
Total fats (g)14.2306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. | 2. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. | 3. Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arbol chile 2 stemmed - - - -
    guajillo chilies 2 stemmed - - - -
    lemongrass 2 sliced - - - -
    peanut 3 tablespoons roasted 155.2162 4.4156 7.0628 13.4795
    galangal 2 tablespoons chopped peeled - - - -
    kaffir lime leaf 6 chopped rind - - - -
    shallot 1 chopped - - - -
    garlic clove 4 chopped - - - -
    serrano chilies 2 chopped - - - -
    coriander 1 1/2 1/2 ground 8.046 1.4847 0.33399999999999996 0.4798
    kosher salt 1 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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