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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
