Thai-Like Green Curry
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chickpeas (garbanzo beans)
dried, about 3 cans |
|
| 4 | large |
green chili peppers
|
*
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| ½ | cup |
cilantro
or coriander, not too tightly packed |
|
| ¾ | each |
lemon zest
removed with vegetable peeler no white pith |
*
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
cardamom seeds
|
|
| ¼ | teaspoon |
star anise
ground |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
worcestershire sauce
optional not necessarily vegetarian |
|
| 1 | cup |
apple juice
|
|
| 14 | ounces |
milk, skim
evaporated, or substitute soy or rice milk |
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chickpeas (garbanzo beans)
dried, about 3 cans |
|
| 4 | large |
green chili peppers
|
*
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 118 | ml |
cilantro
or coriander, not too tightly packed |
|
| 0.8 | each |
lemon zest
removed with vegetable peeler no white pith |
*
|
| 1E+1 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
turmeric
ground |
|
| 1.3 | ml |
cardamom seeds
|
|
| 1.3 | ml |
star anise
ground |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
worcestershire sauce
optional not necessarily vegetarian |
|
| 237 | ml |
apple juice
|
|
| 404.6 | ml/g |
milk, skim
evaporated, or substitute soy or rice milk |
|
| 1 | x |
rice
|
*
|
Directions
Soak garbanzo beans and cook according to package directions.
Take next set of ingredients and blend in food processor or blender until they form a paste.
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.
Add cooked garbanzo beans and bring to a low boil.
Reduce heat and simmer about 15 minutes.
Add evaporated milk and simmer another 15 minutes.
Serve over rice.
