Name: Golden New Potato & Pea Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
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; 900g new potatoes, halved; 200g fresh peas; 3 lime leaves; 2-3 limes, juiced; 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; 2 tbsp rapeseed or vegetable oil; 2 x 400g cans full-fat coconut milk; 50ml water (for blending paste); 100ml water (added during cooking); Sticky jasmine rice

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