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Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2852
Energy (kCal)6.614
Carbohydrates (g)1.2854
Total fats (g)0.3261
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree it all in a blender, adding a bit of water or coconut milk to help the blades move. | 2. The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables. | 3. Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like. | 4. Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!). Stir constantly to make sure it doesn't burn! | 5. Add 2 or 3 pounded or crushed candlenut for thickening. | 6. Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it). | 7. For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 80 -100 chopped 0.0 0.0 0.0 0.0
    garlic clove 1 chopped - - - -
    gingerroot 1 chopped - - - -
    galangal 1 chopped - - - -
    lemongrass 2 sliced - - - -
    chili pepper 1 deseeded sliced 1.25 0.2956 0.0625 0.0062
    chilies roughly 3 chopped - - - -
    turmeric powder 1 teaspoon - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    fennel powder 1/2 teaspoon - - - -
    cardamom powder 1/2 teaspoon - - - -

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



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