Nam Phrik Kaeng Ka-ri (yellow Curry Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Condiment, Thai | 1 | Servings |
INGREDIENTS
| 3 | Dried chilies | |
| 3 | T | Chopped shallots |
| 1 | T | Chopped garlic |
| 1 | t | Chopped ginger |
| 1 | T | Coriander seeds |
| 1 | t | Cumin seeds |
| 1 | T | Chopped lemon grass |
| 1 | t | Shrimp paste |
| 1 | t | Salt |
| 2 | t | Curry powder |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 6231.3mg
Potassium: 1387mg
Carbohydrates: 51.2g
Fiber: 3.9g
Sugar: <1g
Protein: 9.7g