Golden New Potato & Pea Curry Recipe
This Golden New Potato & Pea Curry is a vibrant and fragrant dish featuring tender new potatoes simmered in a rich coconut milk base infused with aromatic spices, fresh lemongrass, and lime leaves. Enhanced by the zing of galangal, ginger, Thai red chillies, and the brightness of fresh peas and lime juice, this curry offers a delightful balance of creamy, spicy, and tangy flavors. Served over sticky jasmine rice, it’s a perfect comforting meal with Southeast Asian flair.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Halal
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
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
- 100ml water
- 2–3 limes, juiced
To Serve
- Sticky jasmine rice
Instructions
- Prepare the Spice Paste: Tip the banana shallots, chopped garlic, half of the Thai red chillies, galangal, ginger, lemongrass, medium curry powder, ground turmeric, ground cumin, coriander seeds, and 50ml water into a food processor. Blitz all ingredients until you achieve a smooth, aromatic paste.
- Partially Cook the Potatoes: Place the halved new potatoes into a pan of boiling salted water. Cook them for about 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 prepared spice paste and fry it for 10 minutes, stirring regularly with a wooden spoon to prevent sticking and to allow the flavors to develop fully.
- Add Main Ingredients and Simmer: Stir in the partially cooked potatoes, optional fish sauce, both cans of full-fat coconut milk, and the lime leaves. Halve the remaining chillies and add them along with 100ml water. Bring the mixture to a gentle simmer, then cover with a lid and cook for 15 minutes. The potatoes should become tender but retain their shape.
- Add Peas and Finish Cooking: Add the fresh peas to the curry and cook uncovered for another 5 minutes until the peas are tender yet crisp, and the flavors meld together.
- Season and Serve: Season the curry to taste with salt, freshly ground black pepper, and the juice from 2 to 3 limes. Serve the curry hot over a bowl of sticky jasmine rice for a fulfilling and delicious meal.
Notes
- Galangal can be substituted with galangal paste if fresh is unavailable, offering a slightly different intensity but similar flavor.
- Fish sauce is optional; omit for a vegetarian-friendly version or replace with soy sauce for a vegan alternative.
- Parboiling the potatoes ensures they cook evenly and absorb the curry flavors without breaking apart.
- Adjust the number of chillies according to your spice preference to make the curry milder or hotter.
- Use full-fat coconut milk for creaminess and richer flavor; light coconut milk may result in a thinner sauce.
- Sticky jasmine rice is ideal for serving as it soaks up the curry sauce perfectly.
Keywords: new potato curry, pea curry, coconut milk curry, Thai red chilli curry, lemongrass curry, Southeast Asian curry, vegetarian curry with fish sauce optional, easy stovetop curry
