Ron's Incredibly Yummy
Chick Pea Curry (Gaeng Kari Tua)
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Ingredients:
1 garlic clove, coarsely chopped
2 coriander ROOTS, coarsely chopped
1/2 tsp whole black peppercorns
2 tbsp oil
1 cup coconut milk
1 tbsp curry powder
4 oz/1 potato, peeled and cut into 1 inch cubes
1 cup chickpeas, soaked overnight or straight from the tin
4 oz/2 tomatoes sliced into wedges, or from the tin
10 sweet basil leaves
2 tbsp light soy sauce
1/2 tsp salt
1 tsp sugar
Preparation:
In mortar, pound the garlic, coriander roots and
peppercorns to form a paste.
Heat the oil and briefly fry the paste, then add the coconut milk, stirring well.
Stir in the remaining ingredients in order, bring to a boil and simmer until the potatoes and chickpeas are cooked al dente.
Our Chinese Hand Hammered Wok holds 2 potatoes and 1 14-16 oz can of chick peas and 1 can of coconut milk. Make lots, any guests will DEFINITELY have seconds and it is great the next day!
I've never been able to find coriander root, but lots of coriander seed works OK.
Put the tomatoes in with about 2 minutes left to cook.
We've tweaked this recipe a bit in the last few years. We skip the soy sauce and sugar, and add a diced onion to the paste after it has browned just a little.
Serve over rice, add soy sauce to taste. The soy sauce really brings out the flavor.
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