Nutrition
My Cookbooks
E-COOKBOOKS
Thai Green Curry Paste
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveSummary
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Ingredients
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 3 long green chiles, roughly chopped
- 2 cloves garlic
- 30g galangal or ginger, peeled and chopped
- 6 kaffir lime leaves, stems removed and shredded
- 2 stalks lemongrass, white part only, thinly sliced
- 1 cup chopped coriander (cilantro) leaves, stems and roots (see note)
- 1 tablespoon peanut or vegetable oil
- 1/2 teaspoon shrimp paste
- 1 tablespoon grated palm sugar or brown sugar
- 3 green onions (scallions), roughly chopped
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 318 % Daily Value *
- Total Fat: 23 g 35.38%
- Saturated Fat: 4 g 20.75%
- Trans Fat: 0 g %
- Cholesterol: 11 mg 3.59%
- Sodium: 586 mg 24.4%
- Calcium: 105 mg 10.51%
- Potassium: 417 mg 11.92%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 26 g %
- Dietary Fiber: 4 g 16.64%
- Sugar: 12 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 5 g
- Vitamin A 23.4%
- Vitamin C 23.87%
- Vitamin D 3.12%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
