Thai-like green curry
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Thai-like green curry
  Curry    Thai    Greens  
Last updated 6/12/2012 1:26:35 AM. Recipe ID 61055. Report a problem with this recipe.
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      Title: Thai-like green curry
 Categories: Digest, Thai, Lacto
      Yield: 1 Servings
 
    3/4 lb Dried garbanzo beans
           (chickpeas) or about 3 cans
      4 lg Green chilis (Anneheim)
      1 md Onion, chopped
      1 tb Chopped garlic
    1/2 c  Fresh cilantro (coriander)
           (not too tightly packed)
           Rind of 3/4 lemon (removed
           With vegetable peeler -- no
           White pith)
      2 ts Ground coriander
      1 ts Ground cumin
      1 ts Ground turmeric
    1/4 ts Ground cardomon
    1/4 ts Ground anise seeds
      1 tb Tamari (soy sauce)
      1 tb Worcestershire sauce
           (optional -- not necessarily
           Vegetarian)
      1 c  Apple juice
      1    14 oz can evaporated skim
           Milk (or substitute soy or
           Rice milk)
           Rice
 
  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
 




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Recipe ID 61055 (Apr 03, 2005)

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