Recipe - Thai-Like Green Curry

Three fourths pound Dried garbanzo beans
(chickpeas) or about 3 cans
4 lg Green chilis (Anneheim)
1 md Onion, chopped
1 tablespoon Chopped garlic
One half cup Fresh cilantro (coriander)
(not too tightly packed)
Rind of Three fourths lemon (removed
With vegetable peeler no
White pith)
2 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
One fourth teaspoon Ground cardomon
One fourth teaspoon Ground anise seeds
1 tablespoon Tamari (soy sauce)
1 tablespoon Worcestershire sauce
(optional not necessarily
Vegetarian)
1 cup Apple juice
1 14 ounce 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 nonstick 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip