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Ingredients

Method

  • STEP 1

    Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.

  • STEP 2

    Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

Recipe from Good Food magazine, October 2005

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A star rating of 4.4 out of 5.40 ratings
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