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Red Curry Paste (krung gaeng deng)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)1.1575
Energy (kCal)95.381
Carbohydrates (g)20.3741
Protein (g)3.8704
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 1 1/2 cups stemmed seeded - - - -
    coriander seed 1 1/2 1/2 8.046 1.4847 0.33399999999999996 0.4798
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    black peppercorn 1/8 teaspoon - - - -
    lemongrass 2 trimmed minced - - - -
    coriander root 1 tablespoon chopped - - - -
    galangal 1/4 cup chopped - - - -
    lime zest 1 teaspoon - - - -
    garlic 1/4 cup chopped 50.66 11.2404 2.1624 0.17
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    salt 1 teaspoon - - - -
    shrimp paste 1 1/2 1/2 - - - -

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



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