GOLDEN NEW POTATO & PEA CURRY

Golden new potato & pea curry image

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

Provided by Esther Clark

Categories Dinner

Time 55m

Number Of Ingredients 18

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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

Steps:

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

Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.04 milligram of sodium