Prep 15 mins
Cook 10 mins
This is from my Panasonic Microwave (1200watt) cookbook. My family loved this, even the non vegetarian ones. Adjust cooking times to your own microwave.
- 1 onion, sliced
- 2 tablespoons green curry paste
- 3 cups vegetables, sliced
- 1 (400 g) can chickpeas, drained
- 1 cup light coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1⁄2 cup nuts, chopped
- Place onion and curry paste in 3 ltr casserole dish.
- Cook on full power 2 minutes.
- Add vegetables, chick peas, coconut milk, lemon juice and soy sauce.
- Cook full power 6-8 minutes.
- Sprinkle with chopped nuts.
- Serve with jasmine rice.
Please explain to me how someone can review a recipe that they've changed completely from the original? The main flavor in this comes from the firey green Thai paste, and the perfect tender/crisp vegetables come from the microwave cooking method. I tend to make 5-star recipes as tried-and-true. But I'm so glad I gave this one a chance because it's outstanding, as written. A reminder to all of us who rate: judge the recipe, not your adaptation.
I liked this pretty well! My family didn't much care for it, however. We couldn't find green curry paste anywhere so subbed in ground up curry instead, so maybe that was why. Sorry about that. We used a mix of brocolli, carrots, mushrooms, and snow peas. Yumm, and we really liked the chickpeas (aka garbanzo beans) too! Instead of microwaving, we did it kind of stir fry style on the stove. Thanks for a new and different vegetable experience!
This is a very yummy curry and so easy to make in the microwave leaving hardly any dishes to clean up! I used red capsicum, zucchini, mushrooms and bamboo shoots for the veggies and ended up cooking quite a bit longer but this is my microwave. Served over rice. Yum - thanks Glen for posting a recipe that I will use often.