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  • 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


  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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The recipe was originally published as Split Pea Coconut Stew on

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