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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe tip

If your new potatoes are on the larger side, quarter them to ensure they cook evenly.

Goes well with

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A star rating of 4.2 out of 5.6 ratings
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