Recipe Directions
1. Blend fresh leaves (Asian store), ginger, garlic, chill, salt, and pepper. Set aside to marry.
2. Blend chunks of zucchini. Mix pulp with flax. Combine with above mixture thoroughly.
3. At this point, you may (being authentic) add coconut milk and sesame oil but I chose not to. It is still very more-ish! The pic does not do enough justice.
4. Now fold in some sprouts.
5. Dehydrate at the temperature you see best. i chose 110 Fahrenheit for 15 hours. Dry to a crunch. Great with cooling herb dips.
Ilikenuts's Thoughts
By ilikenuts I love thai green curry.
Now I can eat it anytime anywhere.
Warning: addictive if you are a Thai food fanatic.
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Comments
Top voted
ilikenuts
Sep 29, 2010
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.
rawpatience
Sep 28, 2010
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.
KhaasLadki
Sep 28, 2010
Alien pulp? haha. :D These look yummy. They seem to remind me of Dr. Kracker's flatbread things.
All
ilikenuts
Sep 29, 2010
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.
amysue
Sep 29, 2010
Like kindaraw I'm lacking the asian market. Can you suggest anything to substitute for the leaves because I'd love to try it.
KhaasLadki
Sep 28, 2010
Alien pulp? haha. :D These look yummy. They seem to remind me of Dr. Kracker's flatbread things.
rawpatience
Sep 28, 2010
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.
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