Gaeng Kari Tua (Chickpea Curry)
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
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.'