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Ingredients
US|METRIC
4 SERVINGS
- 100 grams chillies (green bird's eye, stems trimmed)
- 30 grams galangal (/8cm length, no need to peel)
- 7 stalks lemongrass (trimmed of base and tough outer leaves)
- 3 kaffir limes (zest only)
- 12 coriander roots
- 15 grams turmeric root (/6cm length fresh)
- 1 head garlic (peeled)
- 100 grams shallots (/14 purple Thai, peeled)
- 3 tsp. red bean curd (or preserved tofu)
- 2 Tbsp. curry paste
- 400 grams coconut milk (rested so the cream and water separates)
- 5 kaffir lime leaves
- 1 tsp. red bean curd (or preserved tofu well crumbled)
- soy sauce (or salt to taste)
- 1/2 lime (or to taste)
- freshly ground pepper (white is traditional, but I used black)
- 1 red pepper (sliced into bite-sized pieces)
- 200 grams mushrooms (mixed Asian, or similar)
- 200 grams buckwheat noodles
- 1 Tbsp. vegetable stock (paste)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories880Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol45mg15% |
Sodium530mg22% |
Potassium2840mg81% |
Protein23g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate146g49% |
Dietary Fiber15g60% |
Sugars18g |
Vitamin A30% |
Vitamin C150% |
Calcium20% |
Iron100% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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