Recipe: Thai-Like Green Curry

Thai-Like Green Curry
rec.food.cooking/Kealalaina (1997)

3/4 lb dried garbanzo beans (chickpeas) or about 3 cans
4 large green chiles (anneheim)
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 cup fresh cilantro (coriander) (not too tightly packed)
rind of 3/4 lemon (removed with vegetable peeler -- no white pith)
2 teaspoon 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 (optional -- not necessarily vegetarian)
1 cup apple juice
1 (14 oz) can evaporated skim milk (or substitute soy or rice milk)
rice

Soak garbanzo beans and cook according to package directions (I used
a crock pot).

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.