Golden new potato & pea curry
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Golden new potato & pea curry

By Esther Clark

Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time

  • Prep:20 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 420
  • fat 28g
  • saturates 20g
  • carbs 31g
  • sugars 0g
  • fibre 7g
  • protein 8g
  • salt 0.04g

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 (see tip, below)
  • 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

Method

  1. Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.

  2. Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.

  3. Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.

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