Thai Green Curry

Course : Curry
Serves: 1
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3/4 pound dried garbonzo beans (chickpeas) or about 3 cans
4 large green chiles -- (Anaheim)
1 medium onion -- chopped
1 tablespoon garlic chopped
1/2 cup fresh cilantro -- (coriander)
1 small lemon -- peeled, sectioned, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground anise seeds
1 tablespoon tamari -- (soy sauce)
1 tablespoon Worcestershire sauce
1 cup apple juice
14 ounces evaporated skim milk
2 Cup rice

Preparation / Directions:

1. Soak garbonzo 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 garbonzo 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

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