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Photo of Lime and coconut potato curry by WW

Lime and coconut potato curry

Total Time
45 min
15 min
30 min
Kaffir lime leaves, fresh chilli and ginger are the ultimate ingredients for a curry that hits your hot spot


Sunflower oil

1 tbs, or canola oil

Brown onion

1 medium, coarsely chopped


300 g, (desiree), cut into 2cm pieces

Fresh red chilli

2 whole, (small), finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Light canned coconut milk

400 ml

Fish sauce

2 tbs

Kaffir lime leaves

2 individual, torn

Orange sweet potato (kumara)

300 g, cut into 2cm pieces

Snow peas

200 g

Firm tofu

300 g, cut into 3cm pieces

Fresh basil

½ cup(s)


2 medium, (vine-ripened), finely chopped


1 medium, wedges


  1. Heat oil in a large saucepan over medium heat. Add onion and chilli, and cook, stirring, for 5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute.
  2. Add coconut milk, fish sauce and kaffir lime leaves and bring to the boil. Add potato and sweet potato. Reduce heat to low and simmer, covered, for 15-20 minutes or until potato is tender. Add snow peas and cook for 2 minutes or until tender. Stir in tofu. Serve the rice topped with the curry and sprinkled with basil and chopped tomato.


SERVING SUGGESTION: 1/2 cup (85g) cooked Jasmine rice.Tasty twist:Thai green fish curry: Omit sweet potato and tofu. Add 2 tbs green curry paste with the garlic in step 1. Add 600g white fish fillets (cut into 4cm pieces) when the potatoes are tender in step 2. Cook for 5-6 minutes, before adding snow peas.