Thai-Like Green Curry Recipe

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Thai-Like Green Curry Ingredients

3/4 lb dried garbanzo beans
1 (chickpeas) or about 3 cans
4 large green chilis (anneheim)
1 medium onion, chopped
1 tbsp chopped garlic
1/2 cup fresh cilantro (coriander)
1 (not too tightly packed)
1 rind of 3/4 lemon (removed
1 with vegetable peeler -- no
1 white pith)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cardomon
1/4 tsp ground anise seeds
1 tbsp tamari (soy sauce)
1 tbsp worcestershire sauce
1 (optional -- not necessarily
1 vegetarian)
1 cup apple juice
1 14 oz can evaporated skim
1 milk (or substitute soy or
1 rice milk)
1 rice

A Recipe for
Thai-Like Green Curry

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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This Recipe for Thai-Like Green Curry is one of thousands in the Recipes-to-go Asian Cookbook.

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Thai-Like Green Curry Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Thai-Like Green Curry from the recipe cookbook of Recipes-to-go (Asian)

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Thai-Like Green Curry

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Thai-Like Green Curry Directions

1) Soak garbanzo beans and cook according to package directions (I
used a crock pot). 2) Take next set of ingredients and blend in food
processor or blender until they form a paste. 3) Heat a non-stick
skillet over medium heat for a few minutes then add paste. Stir and
cook for about five minutes. Some of paste may stick and brown but
don't let it burn. Add apple juice and stir to unstick bottom crust.
Cook for another 5 minutes stirring. 4) Add cooked garbanzo beans and
bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add
evaporated milk and simmer another 15 minutes. 6) Serve over rice.

From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest
[Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

Serves: 1

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Thai-Like Green Curry Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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