Description
A vibrant and flavorful Golden New Potato & Pea Curry featuring a fragrant spice paste with galangal, lemongrass, and turmeric, simmered in creamy coconut milk with tender new potatoes and fresh peas. Perfectly balanced with lime juice and served over sticky jasmine rice, this curry offers a delightful blend of textures and aromatic spice.
Ingredients
Scale
Spice Paste Ingredients
- 3 banana shallots, peeled and chopped
- 5 large garlic cloves, chopped
- 4 Thai red chillies (half used in paste, half reserved)
- 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
- 50ml water (for blending)
Main Ingredients
- 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
- 100ml water (for cooking)
Instructions
- Make the spice paste: Add the chopped shallots, garlic, half of the Thai red chillies, galangal (or galangal paste), ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water to a food processor. Blitz everything until smooth, creating a fragrant and vibrant spice paste.
- Pre-cook the potatoes: Bring a pan of salted water to a boil and add the halved new potatoes. Cook for 5 minutes until they are just softened but still firm. Drain and set aside.
- Fry the spice paste: Heat 2 tablespoons of rapeseed or vegetable oil in a large saucepan over medium heat. Add the freshly made spice paste and fry it gently for 10 minutes, stirring regularly to prevent sticking and to develop the flavors fully.
- Add main ingredients and simmer: Add the pre-cooked potatoes, optional fish sauce, coconut milk from both cans, and lime leaves into the saucepan with the fried spice paste. Halve the remaining chillies and add them along with 100ml of water. Stir together and bring to a simmer.
- Cook the curry: Cover the pan with a lid and let the curry simmer gently for 15 minutes, or until the potatoes are tender but still hold their shape.
- Add peas and finish cooking: Stir in the fresh peas and cook the curry uncovered for an additional 5 minutes to warm the peas through and thicken the sauce slightly.
- Season and serve: Season the curry to taste with salt, freshly ground black pepper, and the juice of 2 to 3 limes for brightness. Serve the golden new potato and pea curry over bowls of sticky jasmine rice for a hearty and flavorful meal.
Notes
- The fish sauce is optional but adds a depth of savory umami flavor; omit for a vegetarian version.
- If galangal is not available, galangal paste can be used as a convenient substitute.
- Sticky jasmine rice is recommended to soak up the rich coconut curry sauce.
- Adjust the number of chillies according to your spice tolerance.
- Pre-cooking the potatoes ensures they are tender but not overcooked during simmering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: new potato curry, pea curry, coconut milk curry, Thai curry, vegetable curry, easy curry recipe, fragrant curry
