You are here: Home » Recipes » Split Pea Coconut Stew 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. PrintEmail 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 hours1 -- (14-ounce) can light unsweetened coconut milk1 medium onion, diced2 tablespoons minced fresh ginger1/4 cup finely sliced cilantro stems1 teaspoon Thai red curry paste3/4 cup diced celery2 large carrots, chopped2 cups chopped red potato, unpeeled2 tablespoons Thai fish sauce1/2 teaspoon salt1/4 to 1/2 cup chopped cilantro leaves1 to 2 -- limes, cut into wedges Instructions 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. 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.