Gaeng Kari Tua (Chickpea Curry)
- 1 Clove garlic; coarsely
- -chopped
- 2 Coriander roots; coarsely
- -chopped
- 1/2 ts Whole black peppercorns
- 2 tb Oil
- 8 oz Coconut milk
- 1 tb Curry powder
- 4 oz Potato; peeled and cut into
- -1 inch cubes
- 8 oz Chickpeas (garbanzos) soaked
- -overnight (can use tinned)
- 2 Tomatoes sliced into wedges
- 10 Sweet basil leaves
- 2 tb Light soy sauce
- 1/2 ts Salt
- 1 ts Sugar
In a 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 the
boil and simmer until the potatoes and chickpeas are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.
JSP@HPLB.HPL.HP.COM
(JULIE PARKER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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 the
boil and simmer until the potatoes and chickpeas are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.
JSP@HPLB.HPL.HP.COM
(JULIE PARKER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
