Golden New Potato & Pea Curry Recipe
Introduction
This golden new potato and pea curry is a vibrant and flavorful dish full of fragrant spices and creamy coconut milk. It’s a comforting, easy-to-make curry that highlights fresh ingredients and pairs perfectly 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 of the chillies, galangal, ginger, lemongrass, curry powder, turmeric, cumin, coriander seeds, and 50ml water into a food processor. Blitz until you have a smooth paste.
- Step 2: Boil the halved new potatoes in salted water for 5 minutes until just softened, then drain and set aside.
- Step 3: Heat the rapeseed or vegetable 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.
- Step 4: Add the parboiled potatoes, fish sauce if using, coconut milk, and lime leaves to the pan. Halve the remaining chillies and add these along with 100ml water.
- Step 5: Bring the mixture to a simmer, cover with a lid, and cook 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 the peas are heated through.
- Step 7: Season the curry with salt, pepper, and lime juice to taste. Serve hot over sticky jasmine rice.
Tips & Variations
- To make this curry vegetarian, omit the fish sauce and use soy sauce or salt instead.
- If you can’t find galangal, fresh ginger alone can work well, though the flavor will be slightly different.
- For extra heat, add more fresh chillies or a pinch of chili powder when frying the spice paste.
- Use baby potatoes instead of new potatoes if preferred, adjusting the cooking time as needed.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze this potato and pea curry?
Yes, this curry freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I serve instead of jasmine rice?
You can serve this curry with basmati rice, brown rice for a healthier option, or even with naan bread or crusty bread for dipping into the sauce.
Print
Golden New Potato & Pea Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Golden New Potato & Pea Curry featuring a fragrant blend of spices, fresh aromatics, creamy coconut milk, and a hint of lime. This comforting curry is perfectly balanced with tender new potatoes and fresh peas, served over sticky jasmine rice for a satisfying meal.
Ingredients
Aromatics & 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)
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
Instructions
- Prepare the Spice Paste: Combine the banana shallots, garlic, half of the Thai red chillies, galangal, ginger, lemongrass, medium curry powder, ground turmeric, ground cumin, coriander seeds, and 50ml water in a food processor. Blitz until you get a smooth, fragrant paste.
- Parboil the Potatoes: Place the halved new potatoes in boiling salted water and cook them for about 5 minutes until they are just starting to soften. Drain the potatoes and set them aside.
- Fry the Spice Paste: Heat the 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 burning and to develop the flavors.
- Add Main Ingredients & Simmer: Add the parboiled new potatoes, fish sauce if using, coconut milk, and lime leaves to the pan. Halve the remaining Thai red chillies and add along with 100ml of water. Bring the mixture to a simmer, cover with a lid, and cook for 15 minutes, or until the potatoes are tender but still hold their shape.
- Add Peas and Finish Cooking: Stir in the fresh peas and cook for an additional 5 minutes, allowing the peas to soften and absorb the curry flavors.
- Season and Serve: Taste the curry and adjust seasoning with salt, pepper, and the juice of 2-3 limes. Serve the golden new potato and pea curry over a bowl of sticky jasmine rice for a complete meal.
Notes
- Parboiling the potatoes shortens the cooking time and ensures they remain tender but intact.
- You can omit the fish sauce to make this curry suitable for vegetarians or vegans.
- Adjust the number of chillies according to your spice tolerance.
- For extra flavor, toast the coriander seeds before adding them to the spice paste.
- Sticky jasmine rice is recommended for the perfect texture and authenticity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Keywords: new potato curry, pea curry, Thai curry, coconut milk curry, vegetarian curry
