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  • Summary

    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

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    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

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