thai green curry cracka
(click on image to enlarge)
makes under one tray. quite thick.
love thai green curry, now i can eat it anytime anywhere. warning : addictive if you are a thai food fanatic
Ingredients
- ground golden flax
- 1 zuchini
- salt and pepper
- thai curry leaves
- thai lime leaves
- 2 cloves garlic
- ginger knob
- bird's eye chilli
- various sprouted legumes ( i use lentils, mung, red, chickpeas)
Preparation
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.
Comments
kindaraw writes: (July 10, 2008)
I love the creativity of your recipe and especially the use of finger, nose, and instincts :o) I’m looking forward to trying these if I only had an asian market in my town that would make it easy.
Khaas Ladki writes: (July 10, 2008)
Alien pulp? haha. :D These look yummy. They seem to remind me of Dr. Kracker’s flatbread things.
amysue writes: (July 10, 2008)
Like kindaraw I’m lacking the asian market. Can you suggest anything to substitute for the leaves because I’d love to try it.
ilikenuts writes: (July 11, 2008)
SURE people you can subsitute with a customised combo of lime juice and zest, basil leaves and dry spices. im sure they have curry spices (tumeric, garlic, shallots, corriander, cinamon etc) in your store its well known. alot of thai people add sugar to their dishes, so feel free to use agave. i didnt have that in my kitchen.
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