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Thai Green Curry

Cuisine: Thai
Serves: 1 people

Recipe Ingredients

3/4 lb 340g / 11ozDried garbanzo beans
  (chickpeas) or about 3 cans
4   Green chilies - (Anaheim) (large)
1   Onion - chopped (medium)
1 tablespoon 15mlChopped garlic
1/2 cup 8g / 0.3ozFresh cilantro - (coriander)
1 cup 146g / 5.1ozLemon, peeled, sectioned - chopped (small)
2 teaspoons 10mlGround coriander
1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround turmeric
1/4 teaspoon 1.3mlGround cardamom
1/4 teaspoon 1.3mlGround anise seeds
1 tablespoon 15mlTamari - (soy sauce)
1 tablespoon 15mlWorcestershire sauce
1 cup 237mlApple juice
1   Evaporated skim milk
  Rice

Recipe Instructions

1. Soak garbanzo beans and cook in crock pot until tender.

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.

Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking

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