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Ingredientes
- 1 c. prik ki nu daeng (red chilies), prepared
- 5 Tbsp. lemon grass, finely sliced
- 10 Tbsp. shallots, minced
- 10 Tbsp. garlic, chopped
- 5 Tbsp. galangal (kha), grated
- 5 Tbsp. coriander/cilantro root, minced
- 2 Tbsp. coriander seed
- 1 Tbsp. cumin seed
- 1 Tbsp. freshly grnd black pepper
- 2 Tbsp. shredded bai makroot, (lime leaves)
- 4 Tbsp. kapi, (fermented shrimp paste)
Direcciones
- (Note which except for the sugar and the use of red chilies this is the same as the prik kaeng kiao wan)
- Follow the procedure for Green Curry Paste: toast and grind the dry seeds, and then blend all ingredients to a fine paste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 332 | |
| Calories from Fat 69 | 21% |
| Total Fat 8.3g | 10% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 1335mg | 38% |
| Total Carbs 69.23g | 18% |
| Dietary Fiber 18.5g | 62% |
| Sugars 0.92g | 1% |
| Protein 13.29g | 21% |
