posted by RisaG 04-28-100 5:40 PM
* Exported from MasterCook *
Green Curry
Recipe By : Vegetarian Epicure by Anna Thomas, p. 308
Serving Size : 8 Preparation Time :0:00
Categories : Chiles Vegetables
Amount Measure Ingredient -- Preparation Method
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1 lb. russet potatoes
1 lb. green beans
1/4 lb. zucchini
1 lb. spinach
5 tbsp. butter
1 1/2 lb. onions
10 medium cloves garlic
2 tsp. ground turmeric
1 tbsp. ground coriander
1 tbsp. ground cumin
1/2 tsp. hot paprika
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tbsp. fresh ginger -- peeled & grated
4 tbsp. green chiles -- chopped
2 tbsp. lemon juice
3/4 cup water
Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil in salted water for 5 minutes only, drain, and set aside.
Trim the green beans and cut them in 1" pieces. Boil them in salted water for 5 minutes, drain, and set aside.
Slice the zucchini rather thickly, boil them in salted water for 3-4 minutes only, drain, and set aside.
Wash and coarsely chop the spinach and set it aside.
Melt the butter in a large pot. Halve and thickly slice the onions and crush or mince the garlic, and saute them in the butter until the onions begin to color. Then add the turmeric, coriander, cumin, hot paprika, cayenne, black pepper, cinnamon and salt.
Stir this mixture over a medium flame for a few minutes, then add the prepared vegetables, the ginger, green chilies, lemon juice and water. Stir all the vegetables and spices together thoroughly and simmer, stirring again frequently, until most of the water is gone and the vegetables are tender.
Serves 6-8