Name: Golden New Potato & Pea Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southeast Asian
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; 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; 100ml water; 2-3 limes, juiced; Sticky jasmine rice

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Introduction

This golden new potato and pea curry is a vibrant, flavorful dish bursting with fragrant spices and creamy coconut milk. Perfect for a comforting weeknight meal, it combines tender potatoes and fresh peas in a rich, aromatic sauce that pairs beautifully with sticky jasmine rice.

Golden New Potato & Pea Curry Recipe - Recipe Image

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: Combine the shallots, garlic, half the chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water in a food processor. Blitz until you get 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 about 10 minutes, stirring frequently with a wooden spoon to prevent sticking.
Step 4: Add the potatoes, fish sauce (if using), coconut milk, and lime leaves to the saucepan. 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 gently for 15 minutes, 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 just tender.
Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve hot over sticky jasmine rice.

Tips & Variations

Use waxy new potatoes so they hold their shape during cooking for a better texture.
If you prefer a milder curry, reduce the number of chillies or remove the seeds before adding.
Swap the fish sauce for soy sauce or tamari for a vegetarian-friendly version.
Toast the coriander seeds before grinding to enhance their flavor.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened. For longer storage, freeze in a sealed container for up to 1 month and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, you can substitute regular potatoes, but choose waxy varieties like Yukon Gold to prevent them from breaking down too much during cooking.

Is this curry spicy?

This curry has a moderate heat level from the Thai red chillies, but you can adjust the spiciness by using fewer chillies or removing the seeds before cooking.