Split Pea Coconut Stew

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 45 mins

Similar to Indian dal, this stew is rich and spiced with curry.

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Though it’s not strictly necessary, soaking helps the split peas cook more evenly and shortens cooking time. If you want more heat, increase the curry paste.

Ingredients

2 cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours
1 -- (14-ounce) can light unsweetened coconut milk
1 medium onion, diced
2 tablespoons minced fresh ginger
1/4 cup finely sliced cilantro stems
1 teaspoon Thai red curry paste
3/4 cup diced celery
2 large carrots, chopped
2 cups chopped red potato, unpeeled
2 tablespoons Thai fish sauce
1/2 teaspoon salt
1/4 to 1/2 cup chopped cilantro leaves
1 to 2 -- limes, cut into wedges

Instructions

  1. Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
  2. Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges

Recipe by Nancy Krcek Allen.

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