John Myers
Potato and Pea Curry
The perfect potato and pea curry recipe with a picture and simple step-by-step instructions.
- 750 g Small potatoes
- 2 tbsp Oil
- 2 Small red onions
- 2 Clove of garlic large
- 1 small Fresh ginger
- 150 g Green frozen peas
- 50 g Red curry paste
- 125 ml Water
- 2 tbsp Mint fresh
- Salt and pepper
- Peel the potatoes and cut into small pieces. Peel the onions and cut into strips, peel the garlic and finely chop into small pieces, peel the ginger and chop finely. Pour the oil into a saucepan and fry the potatoes, onions, garlic and ginger while stirring until soft. Add water, cover and simmer for 15-20 minutes. Add the peas and mix in the curry paste. Cook for 3 to 5 minutes until the potatoes are soft and the liquid is slightly reduced. Finely chop the mint leaves and fold in.
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