This is my go-to recipe for potlucks (though I usually will double it for those occasions). I also bring rice in a rice cooker, and I always get rave reviews.

This is my adaptation of a dish in Thai Vegetarian Cooking by Vatcharin Bhumichitr. The original recipe calls for coriander roots, which are hard to find in the States, but if you have 4 roots by all means add them in.

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Name: Gaeng Kari Tua (Thai Chickpea Curry)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Thai
Ingredients: 2 cloves garlic, peeled; 1 tsp black peppercorns; 2 Tbsp oil; 1 14-oz can coconut milk + enough water to make 2 cups liquid; 2 Tbsp Curry powder; 12 oz potatoes (about 2-3 med-small) peeled and chopped into 1-inch dice; 2 cups cooked chickpeas (Drain and rinse if using canned beans); 8 oz tomatoes (about 4-5 campari tomatoes) chopped (peel if you don't like skins); 1 handful Fresh basil sliced into thick ribbons; 4 Tbsp soy sauce; 1/2 to 1 tsp salt (to taste); 2 tsp sugar

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INGREDIENTS

2 cloves garlic, peeled
1 tsp black peppercorns
2 Tbsp oil
1 14-oz can coconut milk + enough water to make 2 cups liquid
2 Tbsp Curry powder
12 oz potatoes (about 2-3 med-small) ; peeled and chopped into 1-inch dice
2 cups cooked chickpeas ; (Drain and rinse if using canned beans)
8 oz tomatoes (about 4-5 campari tomatoes) ; chopped (peel if you don't like skins)
1 handful Fresh basil ; sliced into thick ribbons
4 Tbsp soy sauce
1/2 to 1 tsp salt ; (to taste)
2 tsp sugar

Servings

INSTRUCTIONS

Use a mortar and pestle to pound the garlic and peppercorns to a paste. Set aside.

Heat the oil. Add the paste and briefly fry (a few seconds). Add the coconut milk/water mixture and stir well. Add the remaining ingredients. Bring to a boil. Lower heat and simmer until the potatoes are cooked al dente.

NOTES:

-- If you don't like cooked tomato skins, peel the tomatoes before starting this recipe.

-- In a pinch, I've used crushed or whole canned tomatoes.

-- If you have Thai basil, which has small leaves, you can throw the leaves in whole. When using Italian basil with it's huge leaves, I like to slice the basil leaves into ribbons.

NOTES

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Gaeng Kari Tua (Thai Chickpea Curry)

2 cloves garlic, peeled
1 tsp black peppercorns
2 Tbsp oil
1 14-oz can coconut milk + enough water to make 2 cups liquid
2 Tbsp Curry powder
12 oz potatoes (about 2-3 med-small) peeled and chopped into 1-inch dice
2 cups cooked chickpeas (Drain and rinse if using canned beans)
8 oz tomatoes (about 4-5 campari tomatoes) chopped (peel if you don't like skins)
1 handful Fresh basil sliced into thick ribbons
4 Tbsp soy sauce
1/2 to 1 tsp salt (to taste)
2 tsp sugar

Use a mortar and pestle to pound the garlic and peppercorns to a paste. Set aside.

NOTES: 
-- If you don't like cooked tomato skins, peel the tomatoes before starting this recipe.
-- In a pinch, I've used crushed or whole canned tomatoes.
-- If you have Thai basil, which has small leaves, you can throw the leaves in whole. When using Italian basil with it's huge leaves, I like to slice the basil leaves into ribbons.

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Nutrition

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Serving Size: 1 Serving (2155g)
Recipe Makes: Servings

Calories: 2392
Calories from Fat: 909 (38%)

Amt Per Serving		% DV

	Total Fat 101g	135 %
	Saturated Fat 57g	285 %
	Monounsaturated Fat 25.7g
	Polyunsanturated Fat 9.2g
Cholesterol 232.2mg		71 %
Sodium 58698.6mg		2024 %
Potassium 4979.4mg		131 %
Total Carbohydrate 241.7g		71 %
	Dietary Fiber 51.2g	205 %
	Sugars, other 190.5g
Protein 154.1g		220 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2392

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