Table of Contents
Recipe
| Ingredients | Original Recipe | Low Sodium (Salt) |
|---|---|---|
| Sour yellow curry paste | 1 1/2 tablespoons (22g) | 1 1/2 tablespoons (22g) |
| Shrimp | 2 tablespoons (40g) | 2 tablespoons (40g) |
| Lotus stem | 1 cup (100g) | 1 cup (100g) |
| Lime juice | 1 teaspoon (5g) | 2 teaspoons (10g) |
| Palm sugar | 2 teaspoons (10g) | 1 teaspoon (5g) |
| Tamarind ripe puree | 1 tablespoon (15g) | 1 tablespoon (15g) |
| Fish sauce | 2 teaspoons (10g) | 1 teaspoon (5g) |
| Malabar Tamarind | 1/2 teaspoon (2.5g) | 1/2 teaspoon (2.5g) |
| Salt | 1/2 teaspoon (2.5g) | – |
| Water | 240 cc. | 240 cc. |
Preparation of Yellow Curry Paste
| Ingredients | Original Recipe | Low Sodium (Salt) |
|---|---|---|
| Chili bird | 2 teaspoons (10g) | 2 teaspoons (10g) |
| Shallot | 2 tablespoons (35g) | 3 tablespoons (45g) |
| Garlic | 2 teaspoons (10g) | 3 teaspoons (15g) |
| Turmeric | 2 tablespoons (30g) | 3 tablespoons (40g) |
| Salt | 1 teaspoon (5g) | – |
| Rice | 2 teaspoons (10g) | 2 teaspoons (10g) |
| Kapi (Shrimp paste) | 2 tablespoons (35g) | 1 tablespoon (15g) |
Method
- Pound all the chili paste ingredients together.
- Boil water then add sour yellow curry paste. Stir until all the ingredients are well mixed then add lotus stem and Malabar tamarind.
- Add tamarind ripe puree, palm sugar and fish sauce.
- Add shrimp and wait until the shrimp is done then add lemon juice, and stir until all the ingredients are well mixed. Remove from heat and serve.
Nutritional information
| Recipe | Energy (Kcal) | CHO (g) | Protein (g) | Fat (g) | Sodium (Salt) (mg) |
|---|---|---|---|---|---|
| Original | 100 | 17 | 7 | 0.5 | 2633 |
| Low Sodium (Salt) | 80 | 13 | 6 | 0.5 | 715 |
| % Reduction | 20 | 24 | 14 | 0 | 73 |
Acknowledgement
Kularb Saengjongjaroen, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC
