Golden New Potato & Pea Curry Recipe
Introduction
This Golden New Potato & Pea Curry is a vibrant, flavorful dish that combines tender new potatoes with fresh peas in a fragrant coconut and spice sauce. It’s a comforting curry perfect for a cozy meal, bursting with fresh herbs and warming spices.
Ingredients
- 3 banana shallots, peeled and chopped
- 5 large garlic cloves, chopped
- 4 Thai red chillies
- 5cm piece of galangal, peeled and chopped, or 1 tbsp galangal paste
- 5cm piece of ginger, peeled and finely chopped
- 1 lemongrass stalk, outer leaves removed and end trimmed
- 2 tsp medium curry powder
- 2 tsp ground turmeric
- ½ tsp ground cumin
- 2 tbsp coriander seeds
- 900g new potatoes, halved
- 2 tbsp rapeseed or vegetable oil
- 2 tbsp fish sauce (optional)
- 2 x 400g cans full-fat coconut milk
- 3 lime leaves
- 200g fresh peas
- 2-3 limes, juiced
- Sticky jasmine rice, to serve
Instructions
- Step 1: Place the shallots, garlic, half the chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water into a food processor. Blitz until smooth to form the curry paste.
- Step 2: Cook the halved new potatoes in boiling salted water for 5 minutes until just softened. Drain and set aside.
- Step 3: Heat the oil in a large saucepan over medium heat. Add the curry paste and fry for 10 minutes, stirring regularly with a wooden spoon.
- Step 4: Add the potatoes, fish sauce (if using), coconut milk, and lime leaves to the saucepan. Halve the remaining chillies and add them along with 100ml water.
- Step 5: Bring the mixture to a simmer, cover with a lid, and cook for 15 minutes, or until the potatoes are tender but still hold their shape.
- Step 6: Stir in the fresh peas and cook for another 5 minutes until they are just tender.
- Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve hot over a bowl of sticky jasmine rice.
Tips & Variations
- Use waxy new potatoes to ensure they hold their shape during cooking.
- For a vegetarian version, omit the fish sauce and add a splash of soy sauce or tamari instead.
- Adjust the number of chillies according to your preferred spice level.
- Serve with fresh coriander or a dollop of yogurt for added freshness.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The potatoes may soften further upon reheating, so handle carefully to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peas instead of fresh?
Yes, frozen peas can be used and added during the last 5 minutes of cooking. Fresh peas offer a slightly sweeter flavor but frozen peas work well in this curry.
What can I substitute if I don’t have galangal?
If galangal is unavailable, substitute with an equal amount of fresh ginger or galangal paste. The flavor will be slightly different but still delicious.
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Golden New Potato & Pea Curry Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant and flavorful Golden New Potato & Pea Curry combining aromatic spices, creamy coconut milk, and fresh ingredients, served with sticky jasmine rice for a comforting and satisfying meal.
Ingredients
Scale
Vegetables & Aromatics
- 3 banana shallots, peeled and chopped
- 5 large garlic cloves, chopped
- 4 Thai red chillies
- 5cm piece of galangal, peeled and chopped, or 1 tbsp galangal paste
- 5cm piece of ginger, peeled and finely chopped
- 1 lemongrass stalk, outer leaves removed and end trimmed
- 900g new potatoes, halved
- 200g fresh peas
- 3 lime leaves
- 2–3 limes, juiced
Spices & Seasonings
- 2 tsp medium curry powder
- 2 tsp ground turmeric
- ½ tsp ground cumin
- 2 tbsp coriander seeds
- 2 tbsp fish sauce (optional)
- Salt and pepper, to taste
Oils & Liquids
- 2 tbsp rapeseed or vegetable oil
- 2 x 400g cans full-fat coconut milk
- 50ml water (for blending paste)
- 100ml water (added during cooking)
To Serve
- Sticky jasmine rice
Instructions
- Prepare the spice paste: Tip the shallots, garlic, half the Thai red chillies, galangal, ginger, lemongrass, curry powder, turmeric, ground cumin, coriander seeds, and 50ml water into a food processor. Blitz until you achieve a smooth, fragrant paste.
- Parboil the potatoes: Place the halved new potatoes in a pan of boiling salted water and cook for 5 minutes until just softened. Drain thoroughly and set aside.
- Fry the spice paste: Heat the rapeseed or vegetable oil in a large saucepan over medium heat. Add the prepared spice paste and fry for 10 minutes, stirring regularly with a wooden spoon to prevent sticking and to develop the flavors fully.
- Combine main ingredients: Add the parboiled new potatoes, fish sauce (if using), coconut milk, and lime leaves to the saucepan. Halve the remaining chillies and add these alongside 100ml of water. Stir to combine well.
- Simmer the curry: Bring the mixture to a gentle simmer, cover with a lid, and cook for 15 minutes, or until the potatoes are tender but still retain their shape.
- Add the peas and finish cooking: Stir in the fresh peas and cook uncovered for an additional 5 minutes until the peas are cooked through.
- Season and serve: Adjust seasoning with salt, pepper, and freshly squeezed lime juice to taste. Serve the curry hot over bowls of sticky jasmine rice for a hearty meal.
Notes
- Parboiling the potatoes helps them cook evenly and prevents them from breaking apart during the simmering process.
- If galangal is unavailable, galangal paste is a convenient substitute with similar flavor.
- Fish sauce is optional but adds authentic umami depth; omit for a vegetarian version.
- Adjust the number of chillies based on your heat preference.
- Sticky jasmine rice complements the curry’s rich and creamy texture perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: new potato curry, pea curry, Thai curry, coconut milk curry, vegetable curry, easy curry recipe, mild curry
