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Thai Red Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.4998
Energy (kCal)811.2345
Carbohydrates (g)136.4851
Total fats (g)26.625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the ingredients in a good processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container for several months. | 2. We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years. We prefer the bags, as they are more air tight and easier to store. We reseal them and pop them back into the freezer until we need it again. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chili pepper 15 -20 seeded 0.0 0.0 0.0 0.0
    lemongrass 2 stalks chopped - - - -
    shallot 5 sliced 576.0 134.4 20.0 0.8
    garlic clove 1 - - - -
    ginger 1 tablespoon chopped 4.8 1.0662 0.1092 0.045
    kaffir lime leaf 3 chopped - - - -
    cilantro root chinese parsley 1/4 cup called - - - -
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    caraway seed 1/2 teaspoon ground 3.4965 0.524 0.2076 0.1532
    fish sauce 1/2 - 1 tablespoon 0.0 0.0 0.0 0.0
    shrimp paste 1/4 teaspoon - - - -
    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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