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Nam Phrik Kaeng Daeng (Red Curry Paste)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7269
Energy (kCal)591.675
Carbohydrates (g)21.4056
Total fats (g)56.3969
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak dried chilies in hot water for 15 minutes and deseed. | 2. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. | 3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. | 4. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. | 5. This can be stored in a glass jar in the refrigerator for about 3-4 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chilies 13 - - - -
    shallot 2 tablespoons chopped 14.4 3.36 0.5 0.02
    garlic 4 tablespoons chopped 50.66 11.2404 2.1624 0.17
    galangal 1 tablespoon chopped - - - -
    lemongrass 2 tablespoons chopped - - - -
    lime 2 teaspoons chopped rind - - - -
    coriander root 1 tablespoon chopped - - - -
    peppercorn 20 503.84 3.1267 1.072 54.8507
    shrimp paste 1 teaspoon - - - -
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677

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



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