Phanang Curry Paste (nam Prik Kaeng Phanang)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Ceideburg 2, Condiment, Thai | 1 | Batch |
INGREDIENTS
| 9 | Dried red chilies | |
| 7 | Shallots, chopped | |
| 6 | Cloves garlic | |
| 2 | t | Coriander roots |
| 15 | Pepper corns | |
| 3 | Galangal | |
| 2 | Stalks lemon grass, chopped | |
| 1 | T | Coriander seeds |
| 1 | T | Cumin seeds |
| 1 | t | Shrimp paste |
| 1 | t | Salt |
INSTRUCTIONS
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2060
Calories From Fat: 43
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 2673mg
Potassium: 9501.8mg
Carbohydrates: 477.1g
Fiber: 3.1g
Sugar: <1g
Protein: 72.1g