Lime and coconut potato curry
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Kaffir lime leaves, fresh chilli and ginger are the ultimate ingredients for a curry that hits your hot spot
Ingredients
Sunflower oil
1 tbs, or canola oil
Brown onion
1 medium, coarsely chopped
Potato(es)
300 g, (desiree), cut into 2cm pieces
Fresh red chilli
2 whole, (small), finely chopped
Garlic
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)
Tomato(es)
2 medium, (vine-ripened), finely chopped
Lime(s)
1 medium, wedges
Instructions
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.
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