Lime Curry

By • October 1, 2012 • 15 Comments

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Author Notes: Spring, summer, fall, or winter, I cannot get enough of this dish. It requires no work, and it awards you with a load of fragrant wholesomeness. It is rewarding: It can act as a soup, a curry, even a spread. It is forgiving: You can change the quantities and the cooking time and it's still going to love you back. It is friendly: It likes rice and it likes pita bread. Plus, it costs a couple of bucks to make and sometimes I feel like it's the couple of bucks best spent.QueenSashy

Food52 Review: An aromatic golden hued curry that blends Indian-ish yellow spilt peas with fragrant Thai flavors in delicious harmony. The earthiness of the peas, subtle heat of the curry paste, creamy lusciousness of the coconut milk -- all splashed with a hint of tart lime juice and citrusy lemongrass -- come together just beautifully for a warm, comforting meal. It's even more delightful when spooned over nutty Basmati rice!shailini sisodia

Serves 4

  • 1 pound yellow split peas
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon red Thai curry paste
  • One 15-ounce can coconut milk
  • 1/2 stalk of lemongrass, finely chopped
  • Juice and finely grated zest of one lime, divided
  • 1 garlic clove, minced
  • Salt
  1. In a medium saucepan, cover the peas with hot water. Rinse several times, until the water is very clear.
  2. In a large saucepan, heat the vegetable oil. Add the onion and simmer for about two minutes. Add the split peas, curry paste, coconut milk, and two cups of water, and bring to boil. Reduce the heat to medium-low and add lemongrass, lime zest and garlic, and season with salt. Cover partially and simmer, stirring occasionally and adding water as needed. Simmer for about 75 minutes, until the peas begin to fall apart. (Note that after about 40 minutes, the peas will be barely tender -- continue to simmer way past that point, until the peas begin to fall apart and turn into a chunky purée.)
  3. Remove the curry from the stove and add the lime juice.
  4. Let the curry rest for about an hour. You may be tempted to serve it immediately, but the peas will continue to absorb the flavors, and your patience will be rewarded. As it cools, the curry will continue to thicken, and you might have to thin it with water. Reheat gently before serving. Serve the curry either as chunky purée with warm pita or naan, or “soupier,” with steamed basmati rice.
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Comments (15) Questions (0)

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about 1 month ago Chloroph

These cooked for approx 2 hours. I'm wondering if soaking them first would have helped. Or maybe the peas were stale...

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about 1 month ago Chloroph

The flavor of this curry is outstanding. Adding a few shakes of cayenne powder at the end made it pop even more! This would go on my regular, make again list except for one problem. The yellow peas never became really became soft. In fact, they remain a little crunchy even after being cooked over low flame for almost double the recommended time. Could this be because I started out with dried peas? I didn't see any other kind available at my local market. Any recommendations for how to soften them to achieve the creamy effect QueenSashy mentioned?

Moi_1

about 1 month ago QueenSashy

QueenSashy is a trusted home cook.

It could be that it is the peas. I also start with dry peas, no soaking. I make this dish very often and the cooking time will vary depending on the peas I am using, but in general 75 min should be enough to get them very soft. I would say 90 min max...

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about 1 month ago emcsull

now, are yellow split peas the same as chana dal ?

Moi_1

about 1 month ago QueenSashy

QueenSashy is a trusted home cook.

they are not... here is a link to discussion thread here on food52 (https://food52.com/hotline... ) Yellow split peas bring particular kind of creaminess, which I really like, especially in this dish.

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about 1 month ago emcsull

that's what I thought, peas are peas (or should be) and I believe chana dal are split chick-peas.
Thanks !

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10 months ago healthierkitchen

Love this! Saved!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made this last night. Outstanding! I only had 3/4 pound of red lentils (no yellow split peas), and was a bit afraid of the coconut milk overwhelming this, as I did not use red curry paste (chilies and I just don't get along too well . . . . I used a couple of healthy pinches of paanch phoron at the end, instead), so I used a little less than a cup of good Thai coconut milk. The resulting dal was sublime! I had a small cup with my lunch, today, too. Definitely a keeper -- and something I'll be eating all summer. (The bright lime flavor is marvelous, making it well suited for the warm weather.) Also, I can easily see making this very thick and using it for dipping pita chips and crudites for a party. Excellent recipe. ;o)

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

AJ thanks for letting me know!!! This is not a flashy or noticeable dish, but it is one of my all time favorites. And you are right - it makes a great chunky spread for a party...

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On my must-make-soon list. Wonderful recipe! ;o)

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

Thanks :)

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wish there were some way I could be notified every time susan g comments on a recipe! She's largely responsible for finding the hidden treasures here that I make over and over. Thanks, susan g!! ;o) (And thanks, QueenSashy, for posting this and all of your other recipes.)

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over 1 year ago susan g

I couldn't get the name of this recipe out of my mind! We had it tonight, and loved it. I'll try the little bit left over in a wrap, and make it again with more of the curry paste (trying it after a day may change my mind on that one). Have you ever tried making it with dal, to shorten the cooking time?

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

Yes, you can definitely do it with red dal, the cook time will be much shorter. The flavor will change somewhat. I like the sweetness of yellow split peas and do not mind the long simmer...

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds amazing and you had my attention at no work. Love simple, quick recipes that are so flavorful.