• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Thai Green Curry

  • 1serving

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Dried garbanzo beans

  2. (chickpeas) or about 3 cans

  3. 4 Green chilies - (Anaheim) (large)

  4. 1 Onion - chopped (medium)

  5. 1 tablespoon 15ml Chopped garlic

  6. 1/2 cup 8g / 1/3oz Fresh cilantro - (coriander)

  7. 1 cup 146g / 5.1oz Lemon, peeled, sectioned - chopped (small)

  8. 2 teaspoons 10ml Ground coriander

  9. 1 teaspoon 5ml Ground cumin

  10. 1 teaspoon 5ml Ground turmeric

  11. 1/4 teaspoon 1 1/3ml Ground cardamom

  12. 1/4 teaspoon 1 1/3ml Ground anise seeds

  13. 1 tablespoon 15ml Tamari - (soy sauce)

  14. 1 tablespoon 15ml Worcestershire sauce

  15. 1 cup 237ml Apple juice

  16. 1 Evaporated skim milk

  17. Rice

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback