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Photo of Lime and coconut potato curry by WW

Lime and coconut potato curry

6 - 10
PersonalPoints™ per serving
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.