| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Curry, Thai | 1 | Servings | |
INGREDIENTS
| 5 | Dried chilies | |
| 3 | T | Chopped shallots |
| 2 | T | Chopped garlic |
| 1 | t | Chopped galangal |
| 1 | T | Chopped lemon grass |
| 1 | t | Chopped kaffir lime rind |
| 1 | t | Chopped coriander root |
| 2 | t | Salt |
| 1 | t | Shrimp paste |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 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: 300
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 11146mg
Potassium: 1951.1mg
Carbohydrates: 71.8g
Fiber: <1g
Sugar: <1g
Protein: 13.3g