Golden New Potato & Pea Curry Recipe

Introduction

This golden new potato and pea curry is a vibrant, fragrant dish bursting with fresh spices and creamy coconut milk. Perfectly tender potatoes and sweet peas come together in a rich, flavorful sauce that’s both comforting and exotic.

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

1. Step 1: Place the shallots, garlic, half of the chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water into a food processor. Blitz until smooth to form a fragrant paste.
2. Step 2: Meanwhile, cook the halved new potatoes in boiling salted water for 5 minutes until just softened, then drain and set aside.
3. 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 prevent sticking.
4. Step 4: Add the cooked potatoes, fish sauce (if using), coconut milk, and lime leaves to the pan. Halve the remaining chillies and add them along with 100ml water.
5. Step 5: Bring the curry to a simmer, cover with a lid, and cook for 15 minutes until the potatoes are tender but still holding their shape.
6. Step 6: Stir in the fresh peas and cook for another 5 minutes until they are just cooked.
7. Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve hot over sticky jasmine rice.

Tips & Variations

• Try using baby potatoes if new potatoes are not available; just adjust cooking time accordingly.
• For a vegetarian version, omit the fish sauce and add a splash of soy sauce instead.
• Toast the coriander seeds before blending to enhance their aroma.
• Add a handful of fresh coriander leaves before serving for extra freshness.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or coconut milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peas instead of fresh peas?

Yes, frozen peas can be used as a convenient alternative. Add them towards the end of cooking and simmer for a few minutes until heated through.

Is galangal essential for this recipe?

Galangal adds a unique citrusy flavor, but if you can’t find it, you can substitute with ginger alone or use galangal paste as indicated in the ingredients.