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Chiang Mai Red Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8718
Energy (kCal)73.995
Carbohydrates (g)16.8303
Total fats (g)0.1775
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak dried chillis in hot water for 15 minutes. | 2. While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well. | 3. Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 10 - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    garlic 3 tablespoons chopped 37.995 8.4303 1.6218 0.1275
    galangal 1 tablespoon chopped - - - -
    lemongrass 2 tablespoons chopped - - - -
    lime peel 1 teaspoon chopped - - - -
    coriander root 1 teaspoon - - - -
    shallot 5 tablespoons chopped 36.0 8.4 1.25 0.05
    shrimp paste 1 teaspoon - - - -

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



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