Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Sauce | 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
- 4x red New Mexican chiles, dried - stemmed & seeded
- 1cup water
- 4tbl paprika
- 2tbl vegetable oil
- 4cup Basic Lemon Grass Curry Sauce
Directions
Break the chiles into small pieces.
Pour boiling water over them to cover and let steep until they are soft, about 15 minutes.
Combine the chiles,chile water, and the paprika in a blender to make a paste.
Heat the oil in a wok or skillet, add the chile paste, and stir-fry until it begins to darken.
Reduce the heat, if needed, to prevent burning.
Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste.
Bring to a boil, reduce the heat, and simmer for 5 minutes.
Category:Cambodian Recipes
Category:Cambodian Snacks