4 Serves
77 Mins
Prepare the spice paste by grinding onion, garlic, turmeric, galangal, and chili peppers using a mortar and pestle until a smooth consistency is achieved.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
131 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
426 mg / 4,700 mgSodium
726 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the prepared spice paste in the pot until fragrant, then add the lemongrass and kaffir lime leaves.
Add your choice of protein or vegetables to the pot and stir to coat thoroughly with the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer, allowing it to cook until the sauce thickens and the ingredients are tender.
Season the curry with salt and pepper to taste, then serve hot.
3
g11
g0
g
