RecipeDB

Cooking in progress....

Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.9589
Energy (kCal)664.7693
Carbohydrates (g)35.3589
Total fats (g)59.9748
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Puree peppers, fresh garlic, and ginger. Heat olive oil in non-reactive pan. | 2. 2. Add in puree and simmer for one hour. | 3. 3. Remove pot from heat and add all other ingredients. Puree again until smooth. | 4. 4. Allow to cool to room temperature. | 5. 5. Cool, cover and refrigerate in jars for up to one week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    red pepper 1/4 lb 45.3593 9.9904 2.1205 0.499
    curry powder 6 tablespoons 122.85 21.1037 5.4016 5.2958
    ginger 1/4 cup sliced 19.2 4.2648 0.4368 0.18
    garlic clove 1/4 cup - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition