Penang Curry Paste Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

6 dried red chili peppers, , cut and seeds removed
1/4 tsp fennel seed
1 tsp coriander
1/4 tsp mace
1 stalk lemongrass
1 tsp dried lemon grass
1 tsp lemon , zest of
1 tsp fresh galangal
3 shallots, chopped
5 cloves garlic, chopped

Directions:

Soak the chilis in cold water for 5 minutes.
Drain.
In a dry skillet over low heat roast the fennel, coriander and mace.
Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	63.26 Kcal (265 kJ)
Calories from fat	0.59 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Sodium	12mg	1%
Potassium	347.77mg	7%
Total Carbs	14.66g	5%
Sugars	6.7g	27%
Dietary Fiber	2.68g	11%
Protein	2.75g	6%
Vitamin C	71mg	118%
Iron	1.1mg	6%
Calcium	34mg	3%

Amount Per 100 g
Calories	60.01 Kcal (251 kJ)
Calories from fat	0.56 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	11.38mg	1%
Potassium	329.89mg	7%
Total Carbs	13.9g	5%
Sugars	6.36g	27%
Dietary Fiber	2.54g	11%
Protein	2.61g	6%
Vitamin C	67.3mg	118%
Iron	1.1mg	6%
Calcium	32.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.7

Points
2

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

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