Description
This vibrant Golden New Potato & Pea Curry is a fragrant and flavorful Thai-inspired dish featuring tender new potatoes simmered in a rich coconut milk base, infused with aromatic spices, lemongrass, and fresh lime juice. Enhanced with fresh peas and a hint of heat from Thai red chilies, this curry offers a perfect balance of creamy, spicy, and tangy flavors, served best with sticky jasmine rice for a comforting and satisfying meal.
Ingredients
Scale
Spice Paste
- 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)
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
To Serve
- Sticky jasmine rice
Instructions
- Prepare the spice paste: Combine the shallots, garlic, half of the Thai red chillies, galangal (or galangal paste), ginger, lemongrass, medium curry powder, ground turmeric, ground cumin, coriander seeds, and 50ml water in a food processor. Blitz until you achieve a smooth, fragrant paste.
- Parboil the potatoes: Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 5 minutes until they are just tender but still firm. Drain and set aside.
- Cook the spice 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 develop the flavors.
- Add main ingredients and simmer: Stir in the parboiled potatoes, fish sauce (if using), full-fat coconut milk, and lime leaves. Halve the remaining Thai chillies and add them to the pan along with 100ml water. Bring the curry to a 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: Add the fresh peas to the curry and cook for an additional 5 minutes until the peas are tender and the curry is thickened.
- Season and serve: Remove the curry from heat. Season with salt, freshly ground black pepper, and the juice of 2-3 limes to brighten the flavors. Serve the golden new potato and pea curry over bowls of sticky jasmine rice for a satisfying meal.
Notes
- Parboiling the potatoes ensures they are partially cooked and will absorb the curry flavors without falling apart during simmering.
- Fish sauce is optional and can be omitted for a vegetarian or vegan version; consider using soy sauce as a substitute.
- You can add more or fewer chillies depending on your preferred spice level.
- The lime leaves add a subtle citrus aroma; if unavailable, lime zest can be a partial substitute.
- Using fresh peas adds sweetness and texture; frozen peas can be used if fresh aren’t available but add them in the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: new potato curry, Thai curry recipe, coconut milk curry, pea curry, spicy potato curry, easy curry recipe, vegetable curry
