Gaeng Kari Tua

1 garlic clove, coarsely chopped

2 coriander roots, coarsely chopped
1/2 tsp whole black peppercorns
2 tbsp oil
8 fl oz coconut milk
1 tbsp 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 tbsp light soy sauce
1/2 tsp salt

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 boil and simmer until the potatoes and chickpeas are cooked al dente.

Submitted by Malcolm Emerich