Golden New Potato & Pea Curry Recipe
Introduction
This golden new potato and pea curry is a fragrant, comforting dish filled with vibrant spices and creamy coconut milk. Perfect for a cozy dinner, it balances heat, citrus, and rich flavors with tender potatoes and fresh peas.
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 you get a smooth paste.
- Step 2: Boil the new potatoes in 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 to avoid burning.
- Step 4: Add the parboiled potatoes, fish sauce (if using), coconut milk, and lime leaves to the pan. Halve the remaining chillies and add them along with 100ml water.
- Step 5: Bring the curry 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 tender.
- Step 7: Season with salt, pepper, and lime juice to taste. Serve the curry hot over sticky jasmine rice.
Tips & Variations
- Use baby new potatoes for a creamier texture and quicker cooking time.
- Adjust the number of chillies according to your heat preference or substitute with mild red peppers for less spice.
- For a vegan version, omit the fish sauce and add a splash of soy sauce or tamari instead.
- Toast and grind your own coriander seeds for a fresher, more vibrant flavor.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The potatoes may soften further upon reheating but will still be delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried peas instead of fresh peas?
Fresh peas are preferred for their sweet flavor and quick cooking. If using dried peas, soak them overnight and cook separately as they require much longer to soften.
What can I use if I don’t have galangal?
If galangal is unavailable, ginger alone can be used as a substitute, though the flavor will be less citrusy and slightly different. Galangal paste is a good alternative if fresh galangal is hard to find.
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Golden New Potato & Pea Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This vibrant Golden New Potato & Pea Curry is a fragrant and creamy dish combining tender new potatoes, fresh peas, and a rich blend of Thai-inspired spices and coconut milk. Perfectly balanced with lime juice and aromatic herbs, it makes a comforting and wholesome meal served with sticky jasmine rice.
Ingredients
Spices & 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
- 2 tsp medium curry powder
- 2 tsp ground turmeric
- ½ tsp ground cumin
- 2 tbsp coriander seeds
Main Ingredients
- 900g new potatoes, halved
- 200g fresh peas
- 2 tbsp rapeseed or vegetable oil
- 2 tbsp fish sauce (optional)
- 2 x 400g cans full-fat coconut milk
- 3 lime leaves
- 2–3 limes, juiced
To Serve
- Sticky jasmine rice
Instructions
- Prepare the spice paste: Combine the shallots, garlic, half the chillies, galangal, ginger, lemongrass, 2 tsp medium curry powder, 2 tsp ground turmeric, ½ tsp ground cumin, 2 tbsp coriander seeds, and 50ml water in 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 and set aside.
- Cook the spice paste: Heat 2 tbsp rapeseed or vegetable oil in a large saucepan over medium heat. Add the spice paste and fry for about 10 minutes, stirring regularly with a wooden spoon to prevent sticking and to release the flavors.
- Add main ingredients and simmer: Stir in the parboiled potatoes, 2 tbsp fish sauce (if using), 2 cans of full-fat coconut milk, and 3 lime leaves. 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 maintain their shape.
- Cook peas and finish curry: Add the fresh peas to the saucepan, cooking the curry uncovered for another 5 minutes until the peas are cooked but still vibrant. Season to taste with salt, pepper, and the juice of 2-3 limes.
- Serve: Spoon the golden curry over bowls of sticky jasmine rice and enjoy warm.
Notes
- Parboiling the potatoes ensures they cook evenly and absorb the curry flavors better.
- If galangal is unavailable, using galangal paste is a convenient substitute.
- Fish sauce is optional but adds a depth of umami flavor; omit for a vegetarian twist.
- Adjust lime juice and chillies to taste to balance heat and acidity.
- Sticky jasmine rice is recommended as it complements the creamy texture of the curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: new potato curry, pea curry, Thai curry, coconut milk curry, easy curry recipe, vegetarian curry, quick curry, sticky rice
