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
Scale
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
