Thai-Like Green Curry

3/4 lb Dried garbanzo beans

(chickpeas) or about 3 cans 4 lg Green chilis (Anneheim)

1 md Onion, chopped

1 T Chopped garlic

1/2 c Fresh cilantro (coriander)

(not too tightly packed) Rind of 3/4 lemon (removed With vegetable peeler -- no White pith) 2 t Ground coriander

1 t Ground cumin

1 t Ground turmeric

1/4 t Ground cardomon

1/4 t Ground anise seeds

1 T Tamari (soy sauce)

1 T Worcestershire sauce

(optional -- not necessarily Vegetarian) 1 c Apple juice

1 14 oz 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 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. From: [email protected] (Maureen O`Halloran). Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV