| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Curry, Thai | 1 | Servings |
INGREDIENTS
| 15 | Green hot chilies | |
| 3 | T | Chopped shallots |
| 1 | T | Chopped garlic |
| 1 | t | Chopped galangal |
| 1 | T | Chopped lemon grass |
| 1/2 | t | Chopped kaffir lime rind |
| 1 | t | Chopped coriander root |
| 5 | Peppercorns | |
| 1 | T | Coriander seeds |
| 1 | t | Cumin seeds |
| 1 | t | Salt |
| 1 | t | Shrimp paste |
INSTRUCTIONS
In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 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
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 795
Calories From Fat: 44
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 21799.3mg
Potassium: 5482.3mg
Carbohydrates: 189.6g
Fiber: 2.7g
Sugar: <1g
Protein: 36.1g