Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Galangal | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3cup-Sliced lemongrass including the bulbs
- 4x Garlic cloves, peeled
- 1tsp Dried ground galangal (or ginger)
- 1tsp Turmeric
- 1x Jalapeno pepper seeds and stem removed
- 3x Shallots, peeled
- 3 1/2cup-Coconut milk
- 3x Lime or lemon leaves
- 1pch Salt or shrimp paste
Directions
In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeno, and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime or lemon leaves, and salt or shrimp paste, and boil gently, stirring constantly, for about 5 minutes.
Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime or lemon leaves are tender and the sauce is creamy.
Remove the leaves before serving.
Category:Cambodian Recipes
Category:Cambodian Snacks