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Nutrition Facts
Serving Size 1 cup 401g Recipe makes 1 cup)
Calories 1562
Calories from Fat 1485		(95%)
Amount Per Serving		%DV
	Total Fat 165.0g	253%
	Saturated Fat 22.2g	111%
	Monounsaturated Fat 51.9g
	Polyunsaturated Fat 82.7g
	Trans Fat 0.3g
Cholesterol 0mg		0%
Sodium 13982mg		582%
Potassium 530mg		15%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 5.9g	23%
	Sugars 0.7g
Protein 4.1g		8%
how is this calculated?

Thai Green Masala Paste (Taaza Masala)

Recipe #388210 | 20 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Galley Wench
Sep 1, 2009

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

1 cup (change servings and units)

Ingredients

1 teaspoon fenugreek seeds
5 large garlic cloves
2 tablespoons fresh ginger, finely chopped
1 cup mint leaf, firmly packed
1 cup cilantro leaf, firmly packed (also known as coriander)
1/2 cup vinegar
3 teaspoons salt
3 teaspoons salt
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/4 cup sesame oil

Directions

1
Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
2
Measure 1 teaspoon of soaked seeds and put into blender jar.
3
Add garlic, ginger, mind, cilantro/coriander and vinegar.
4
Blend on high speed until very smooth.
5
Mix in salt and ground spices.
6
In small sauce pan heat oils until very hot.
7
Add in blended mixture and bring to a boil.
8
Remove from heat and allow to cool.
9
Once cooled pour into a clean jar with lid.
10
Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
11
Store in the refigerator.