thai green curry cracka
love thai green curry,
now i can eat it anytime anywhere.
warning : addictive if you are a thai food fanatic
ground golden flax
salt and pepper
thai curry leaves
thai lime leaves
2 cloves garlic
bird's eye chilli
various sprouted legumes ( i use lentils, mung, red, chickpeas)
please use finger to taste, nose to smell, instincts to make.
blend fresh leaves (asian store), ginger, garlic, chilli, salt and pepper. set aside to marry.
blend chunks of zuchini. mix alien pulp with flax. combine with above mixture thoroughly.
at this point, you may (being authentic) add coconut milk and sesame oil but i chose not to, still very more-ish! the pic does not do enough justice.
now fold in some sprouts.
dehydrate at the temperature you see best. i chose 110 F. for 15 hours. dry to a crunch. now eat, great with cooling herby dips.