Potato & Pea Coconut Red Curry with Rice & Coriander
  • Prep time: 20 minutes
  • Calories: 569
This warming coconut curry is the perfect dinner to sit down to on a cool evening, and better yet it can be on the table in less than half an hour. A real vegetarian mid-week hero!
  • 1 of Brown Onion
  • 2 Tbsp of Vegetarian Red Curry Paste (V)
  • 12 Tbsp of Minced Lemongrass
  • 12 Tbsp of Black Mustard Seeds
  • 12 kg of Chat Potatoes
  • 1 Tbsp of Vege Stock Concentrate
  • 1 160g Pack of Coconut Milk
  • 2 of Kaffir Lime Leaves
  • 12 Cup of Peas
  • 12 Cup of Jasmine Rice
  • 1 Tsp of Brown Sugar
  • 1 of Lime
  • 1 Small Bunch of Coriander

Cook Rice:

In a pot, bring 1 cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Peel and thinly slice 34 of the onion. Halve any of the potatoes that are on the large side. Pick coriander leaves, discard stems. Cut lime in half.

Start Curry:

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

Finish Curry:

Add vege stock concentrate, coconut milk, 1 tin of water and kaffir lime leaves. Bring to a simmer, cover and cook for 15 minutes or until potato is just tender.

You Plate It:

Add peas to curry and cook for a further minute until peas are just tender and poppy. Stir through sugar and lime juice to taste and balance the flavours. Stir through half the coriander. Serve over rice with the remaining coriander to garnish.