Golden New Potato & Pea Curry Recipe

Introduction

This golden new potato & pea curry is a vibrant and flavorful dish, perfect for a comforting meal with a hint of exotic spices. Creamy coconut milk combines with fresh herbs and spices to create a deliciously fragrant curry that pairs beautifully with sticky jasmine rice.

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

1. Step 1: Place the shallots, garlic, half of the chillies, galangal (or galangal paste), ginger, lemongrass, curry powder, turmeric, cumin, and coriander seeds into a food processor with 50ml water. Blitz until you get a smooth paste.
2. Step 2: Bring a pan of salted water to a boil and cook the halved new potatoes for 5 minutes, until just softened. Drain and set aside.
3. Step 3: Heat the oil in a large saucepan over medium heat. Add the curry paste and fry for about 10 minutes, stirring regularly with a wooden spoon to prevent sticking and to develop the flavors.
4. Step 4: Add the potatoes, fish sauce (if using), coconut milk, and lime leaves to the pan. Halve the remaining chillies and add them, along with 100ml water. Bring the mixture to a simmer.
5. Step 5: Cover with a lid and cook for 15 minutes, or until the potatoes are tender but still holding their shape.
6. Step 6: Stir in the fresh peas and cook for another 5 minutes until the peas are tender.
7. Step 7: Season the curry with salt, pepper, and the juice of 2-3 limes to taste. Serve hot over sticky jasmine rice.

Tips & Variations

• Use baby potatoes if new potatoes are unavailable—they work just as well when halved.
• For a vegan option, omit the fish sauce and substitute with soy sauce or tamari.
• Add fresh coriander leaves just before serving for an extra burst of freshness.
• Adjust the number of chillies according to your heat preference.
• If you don’t have galangal, extra ginger can be used, but it will slightly change the flavor.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a pan over medium heat, adding a splash of water or coconut milk if the curry has thickened. This dish does not freeze very well, as the potatoes may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, the curry can be prepared a day in advance. The flavors will even deepen overnight. Just reheat gently before serving.

What can I serve with this curry besides jasmine rice?

This curry pairs well with other fragrant rice varieties, such as basmati or brown rice, and even with warm naan bread to soak up the sauce.

Golden New Potato & Pea Curry Recipe

---

★★★★★

4.7 from 125 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and aromatic Golden New Potato & Pea Curry featuring a blend of fresh spices, creamy coconut milk, and zesty lime, served over sticky jasmine rice. This comforting vegetarian curry highlights tender new potatoes and sweet peas infused with Thai flavors, perfect for a satisfying and flavorful meal.

---

Ingredients

Scale 1x2x3x

Produce

• 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
• 3 lime leaves
• 200g fresh peas
• 2–3 limes, juiced

Spices & Seasonings

• 2 tsp medium curry powder
• 2 tsp ground turmeric
• ½ tsp ground cumin
• 2 tbsp coriander seeds
• Salt, to taste
• Black pepper, to taste
• 2 tbsp fish sauce (optional)

Oils & Fats

• 2 tbsp rapeseed or vegetable oil

Canned & Packaged Goods

• 2 x 400g cans full-fat coconut milk

Other

• Sticky jasmine rice, to serve
• 50ml water (for paste)
• 100ml water (added to curry)

---

Instructions

1. Prepare the spice paste: Place the shallots, garlic, half the Thai red chillies, galangal, ginger, lemongrass, medium curry powder, turmeric, ground cumin, coriander seeds, and 50ml water into a food processor. Blitz until a smooth paste forms.
2. Parboil the potatoes: Boil a large pan of salted water. Add the halved new potatoes and cook for 5 minutes until just softened. Drain and set aside.
3. Fry the 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 cook the spices thoroughly.
4. Simmer the curry: Add the parboiled new potatoes, fish sauce (if using), coconut milk, and lime leaves into the saucepan. Halve the remaining chillies and add them along with 100ml water. Bring the mixture to a gentle simmer, cover with a lid, and cook for 15 minutes until the potatoes are tender but still hold their shape.
5. Add peas and finish cooking: Stir in the fresh peas and cook for an additional 5 minutes to allow the peas to soften and absorb the curry flavors.
6. Season and serve: Taste the curry and season with salt, black pepper, and the juice from 2 to 3 limes. Serve the golden new potato and pea curry hot over sticky jasmine rice for a complete meal.

Notes

• For a vegetarian version, omit the fish sauce or substitute with soy sauce or tamari.
• Galangal can be substituted with extra ginger if unavailable, though the flavor will be slightly different.
• Adjust the number of chillies to modify the heat level according to preference.
• Parboiling the potatoes ensures they cook evenly and absorb more flavor during simmering.
• Sticky jasmine rice pairs perfectly as it complements the rich, creamy curry sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: new potato curry, pea curry, Thai curry, vegetarian curry, coconut milk curry, easy curry recipe, dinner recipe