Name: Golden New Potato & Pea Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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; 50ml water (for blending); 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

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: Add the shallots, garlic, half of the chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water to a food processor. Blitz until you reach a smooth paste.

Step 2: Cook the halved new potatoes in boiling salted water for 5 minutes until just softened, then drain and set aside.

Step 3: Heat the oil in a large saucepan over medium heat. Add the spice paste and fry for 10 minutes, stirring regularly with a wooden spoon to release the aromas.

Step 4: Stir in the potatoes, fish sauce if using, coconut milk, and lime leaves. Halve the remaining chillies, add them along with 100ml water, and bring to a simmer.

Step 5: Cover the pan with a lid and cook for 15 minutes, or until the potatoes are tender but still holding their shape.

Step 6: Add the fresh peas and cook for another 5 minutes until they are just cooked through.

Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve hot over sticky jasmine rice.

Tips & Variations

For extra depth, toast the coriander seeds in a dry pan before grinding to bring out their flavor.

Use fish sauce to add umami, or replace with soy sauce for a vegetarian option.

Swap fresh peas for frozen peas if fresh are unavailable; just add them directly to the curry without thawing.

If you prefer a milder curry, reduce the number of chillies or remove the seeds before blending.

Serve with naan bread or steamed vegetables for a fuller meal.

FAQs

Can I make this curry vegan?

Yes, simply omit the fish sauce or replace it with soy sauce or tamari for a vegan-friendly option.

How do I know when the potatoes are cooked properly?

They should be tender but firm enough to hold their shape. Test by piercing a potato half with a fork; it should slide in easily without the potato falling apart.