Recipe Menu
Picture of Seriously Asian: Thai Curries, Part Three
south east asian asian lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 334 kcal 17 %
  • Fat 18 g 27 %
  • Saturated 3 g 17 %
  • Carbs 38 g 13 %
  • Fiber 7 g 28 %
  • Protein 13 g 26 %
  • Cholesterol 20 mg 7 %
  • Sodium 422 mg 18 %
  • Calcium 131 mg 13 %
  • Magnesium 110 mg 26 %
  • Potassium 827 mg 18 %
  • Iron 5 mg 28 %
  • Zinc 2 mg 20 %
  • Phosphorus 239 mg 34 %
  • Vitamin A 44 µg 5 %
  • Vitamin C 18 mg 20 %
  • Thiamin (B1) 0 mg 13 %
  • Riboflavin (B2) 0 mg 13 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 1 mg 52 %
  • Folate equivalent (total) 76 µg 19 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 13 µg 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Seriously Asian: Thai Curries, Part Three

Ingredients

  • 3 tablespoon cilantro roots, or 10 cilantro stalks
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons roasted peanuts, or 3 tablespoons peanut butter
  • 5 large red dried chilies
  • 1 teaspoon coriander
  • 1/2 cup shallots, chopped
  • 5 cloves garlic, chopped
  • 1-inch slice of kaffir lime peel, finely chopped
  • 1-inch piece of galangal, finely chopped
  • 1 lemongrass stalk, the bottom 7 inches thinly sliced
  • 1/2 teaspoon cumin
  • 1 tablespoon shrimp paste
  • 1/2 teaspoon sea salt (or kosher)

Login or Join to leave a comment

Login Join

Discussion (0)