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Ingredientes
- 6 x Green chili peppers
- 2 x Lemon grass, fresh -or possibly-
- 2 tsp Lemon grass, dry
- 5 x Cloves garlic, minced
- 3 med Shallots, minced
- 1 tsp Lemon zest
- 1 tsp Galanga
Direcciones
- Slice the chili peppers in half lengthwise. Throw away the seeds & chop the chili peppers. Put all the ingredients in a mortar or possibly a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.
- NOTE: If using dry galangal soak for 15 min in cool water.
- Makes 1/2 c.. Pojanee Vatanapan's "Thai Cookbook"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 5.61g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.67g | 2% |
| Protein 1.14g | 2% |
