Split Pea Coconut Stew

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 45 mins

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.


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

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 1
  • Fat 17g
  • Saturated Fat 14g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 740mg
  • Potassium 1000mg
  • Carbohydrate 51g
  • Fiber 9g
  • Sugars 7g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 30%