Golden New Potato & Pea Curry Recipe
Introduction
This golden new potato and pea curry is a vibrant and comforting dish packed with fragrant spices and fresh ingredients. It’s perfect for those looking for a flavorful vegetarian curry that’s easy to prepare and satisfying served with 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: Place the shallots, garlic, half the chillies, galangal, ginger, lemongrass, curry powder, turmeric, ground cumin, coriander seeds, and 50ml water into a food processor. Blitz until you get a smooth paste.
- Step 2: Boil the new potatoes in salted water for 5 minutes until just softened. 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 until fragrant.
- Step 4: Add the potatoes, fish sauce (if using), coconut milk, and lime leaves to the pan. 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 for 15 minutes or until the potatoes are tender but still holding their shape.
- Step 6: Stir in the peas and cook for another 5 minutes until they are just cooked.
- Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve the curry over sticky jasmine rice.
Tips & Variations
- Use baby new potatoes for the best texture and appearance. If you can’t find galangal, fresh ginger can be used as a substitute, though the flavor will be slightly different.
- For a vegan alternative, omit the fish sauce and add a splash of soy sauce or tamari for saltiness.
- Add a handful of fresh herbs like coriander or Thai basil at the end to brighten the dish.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if it has thickened too much. This curry is not recommended for freezing as the potatoes may become grainy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peas instead of fresh?
Yes, frozen peas work well in this curry. Add them at the same time as fresh peas and cook until heated through.
What can I serve with this curry besides jasmine rice?
This curry pairs nicely with basmati rice, naan bread, or even quinoa for a different texture and added protein.
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Golden New Potato & Pea Curry Recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
A vibrant and aromatic golden new potato and pea curry infused with fresh Thai spices, creamy coconut milk, and zesty lime. This comforting curry features tender new potatoes and sweet peas in a rich, flavorful sauce made from a homemade spice paste including galangal, lemongrass, and red chillies, served best with sticky jasmine rice.
Ingredients
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 blitzing paste)
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
- Sticky jasmine rice, to serve
- Salt and pepper, to taste
- Additional 100ml water (for simmering)
Instructions
- Prepare the spice paste: Combine the shallots, garlic, half of the Thai red chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, and coriander seeds with 50ml water in a food processor. Blitz until you get a smooth, fragrant paste.
- Parboil the potatoes: Place the halved new potatoes in a pan of boiling salted water and cook for 5 minutes until they just start to soften. Drain and set aside.
- Fry the paste: Heat the rapeseed or vegetable oil in a large saucepan over medium heat. Add the freshly made spice paste and fry for about 10 minutes, stirring regularly with a wooden spoon, until the mixture is fragrant and cooked through.
- Add main ingredients: Add the parboiled potatoes, fish sauce (if using), both cans of coconut milk, and lime leaves to the pan. Halve the remaining chillies and add them along with 100ml water.
- Simmer the curry: Bring the mixture to a gentle simmer, cover with a lid, and cook for 15 minutes until the potatoes are tender but still intact.
- Add peas and finish cooking: Stir in the fresh peas and continue cooking for another 5 minutes until the peas are tender and the curry has thickened slightly.
- Season and serve: Season the curry with salt, pepper, and the juice of 2-3 limes to taste. Serve hot over sticky jasmine rice for a delicious, balanced meal.
Notes
- Parboiling the potatoes ensures they cook evenly and absorb the flavors without falling apart.
- If galangal is unavailable, using galangal paste is a convenient alternative.
- Fish sauce can be omitted to keep the recipe vegetarian, though it adds a depth of umami flavor.
- Adjust the number of chillies according to your desired spice level.
- Serve with sticky jasmine rice to soak up the delicious curry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: potato curry, Thai curry, coconut milk curry, new potatoes, pea curry, easy curry recipe, homemade curry paste
