added this 18 years ago
Gaeng Kari Tua (Chickpea Curry)
What you need:
1 garlic clove, coarsely chopped
2 coriander roots or cilantro stems, coarsely chopped
1/2 teaspoon whole black pepper
2 tablespoons oil
8 ounces coconut milk
1 tablespoon curry powder
4 ounces potato, peeled and cubed 1"
8 ounces chickpeas
2 tomatoes, sliced into wedges
10 sweet basil leaves
2 tablespoons light soy sauce
1/2 teaspoon salt
1 teaspoon sugar
What you do:
1. In a mortar, pound the garlic, coriander roots and peppercorns to form a paste.
2. Heat the oil and briefly fry the paste, then add the coconut milk, stirring well.
3. Stir in the remaining ingredients in order, bring to boil, and simmer until the potatoes are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.'
Preparation Time:
Cooking Time:
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SO HOW'D IT GO?
;)b Fantastic! I had to add a chopped carrot and some Japanese bunching onion, mostly because I like my curry with carrot and onion. I also used a pepper medley (comes in its own grinder) with black, green, white, and red peppercorns and coriander, because that's what I had. A super tasty, filling meal!
DELICIOUS!!!! My tongue has never been happier :P. I used 1/2 tsp of black pepper and coriander powder (couldn't find any root anywhere) and 13.5 oz cans of chickpeas and coconut milk. I also added a smidge more sugar to compensate for the additional 5 ozs of peas and milk. No problem with it being too salty. I served it over ride and almost had to beat my coworkers off with a stick because it smelled so good when I reheated it. I love :)>>> this dish and will make it again and again. Thanks for such a great recipe. ;)b
Loved it. I left out the potato, but added broccoli florets and some chopped red onion. I also used curry paste instead of powder -- this meant I hardly needed any additional salt. I almost over-salted. Wonderful stuff, though, with some long-grain rice. Will make again.
I used some fresh cilantro instead of coriander root, skipped the salt based on previous comments and added half a head of cabbage for the extra veggies. The sauce was the perfect amount of spicy but a little bland, so next time I'll put in the salt and see if that's the fix. It was still probably the best curry I've made so far, though, so two big thumbs up.
This recipe sounds wonderful and I can't wait to make it. However, I checked at an Indian specialty store and they had never heard of using coriander root. Is this the seed you are talking about or the leaves? I am assuming it is the leaves since the recipe says chop coarsely. Please help! I don't want to mess it up.