Chickpea Curry (Gaeng Kari Tua)

1 garlic clove, minced
1 tbs coriander
1/2 tsp whole black peppercorns
2 tbs cooking oil
13.5 fl oz cocconut milk
1 tbs curry powder
3-4 potatoes, peeled and cut into 1" cubes
15.5 oz can chick peas
2 tomatoes, chopped
10 basil leaves torn into pieces
2 tbs soy sauce
1/2 tsp salt
1 tsp sugar


1. using a mortar and pestle, pound the garlic, coriander, and peppercorns to form a paste. Heat oil in a medium sized sauce pot and briefly fry the paste.

2. add coconut milk and stir well.

3. add remaining ingredients in order and bring to a boil. reduce heat, cover, and simmer until potatoes are tender.

4. serve with rice.