Name: Golden New Potato & Pea Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
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 (for blitzing paste); 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)

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

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 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