Potato & Pea Coconut Red Curry with Rice & Coriander

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice ³⁄₄ of the brown onion (you will have some left over). Halve any of the chat potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime into wedges.

Heat 1 tbsp oil in a large deep-sided pan over medium heat. Add black mustard seeds and cook, stirring for 1-2 minutes until starting to sizzle. Add onion, vegetarian red curry paste (to taste, see tip) and minced lemongrass and cook, stirring, for 2-3 minutes until fragrant. Add the potatoes and stir to coat in the paste.

Add stock concentrate, coconut milk, 200ml of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender. Add peas to curry and cook for a further minute until they are just tender and bright green.

Squeeze through lime juice to taste and balance the flavours with salt or pepper or maybe a little sugar if you like. Stir through coriander (keep rest for garnish). Serve over rice with a coriander and lime garnish.