Thai Green Curry

Recipe Ingredients

3/4 lb	340g / 11oz	Dried garbanzo beans
		(chickpeas) or about 3 cans
4		Green chilies - (Anaheim) (large)
1		Onion - chopped (medium)
1 tablespoon	15ml	Chopped garlic
1/2 cup	8g / 0.3oz	Fresh cilantro - (coriander)
1 cup	146g / 5.1oz	Lemon, peeled, sectioned - chopped (small)
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1/4 teaspoon	1.3ml	Ground cardamom
1/4 teaspoon	1.3ml	Ground anise seeds
1 tablespoon	15ml	Tamari - (soy sauce)
1 tablespoon	15ml	Worcestershire sauce
1 cup	237ml	Apple 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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