This Sri Lankan Spicy Curry Leaf Butter blends nutty ghee or butter with toasted curry leaves, red chili, and aromatic spices. It’s your shortcut to bold, craveable flavor — perfect over warm rice, grilled meats, or veggies.
Yields: Approximately 1/2 cup
Prep time: 15 minutes
Cook time: 10-15 minutes
Why You’ll Love It:
- Captures the essence of Sri Lankan cooking
- Adds instant depth to rice, dal, eggs, seafood, or stir-fries
- Fast, flavorful, and minimal ingredients
- Easily customizable: add cumin, fennel, or lemongrass for variations
- Great for gifting or pairing with fresh bread
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup fresh curry leaves
- 2 small red chilies (or 1 large), finely chopped (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 small shallot, finely minced
- 1/4 teaspoon chili flakes (optional, for extra heat)
- Salt to taste
Equipment:
- Small saucepan
- Mixing bowl
- Spatula or wooden spoon
- Knife
- Cutting board
Instructions
Step 1: Gather and Prepare Your Ingredients.
- Finely chop the red chilies, mince the garlic, and finely mince the shallot. Ensure the butter is softened at room temperature. Have the fresh curry leaves ready.
Step 2: Sauté the Aromatics.
- In a small saucepan over medium-low heat, add the minced garlic and shallots. Sauté for about 2-3 minutes until they become fragrant and slightly translucent, being careful not to burn them.
Step 3: Add Curry Leaves and Chili.
- Add the chopped red chilies and fresh curry leaves to the saucepan. Continue to sauté for another 3-5 minutes until the curry leaves become crispy and fragrant. The chilies will also release their aroma. If using chili flakes, add them now.
Step 4: Cool the Aromatic Mixture.
- Remove the saucepan from the heat and let the sautéed mixture cool completely. This is important so that the hot mixture doesn’t melt the softened butter.
Step 5: Combine with Softened Butter.
- In a mixing bowl, place the softened butter. Once the sautéed curry leaf and chili mixture has cooled down, add it to the bowl with the butter.
Step 6: Mix Thoroughly.
- Using a spatula or wooden spoon, mix the butter and the aromatic mixture until everything is well combined and the curry leaves, chili, garlic, and shallots are evenly distributed throughout the butter.
Step 7: Season with Salt.
- Add salt to the butter, starting with a pinch, and mix well. Taste and add more salt as needed.
Step 8: Shape and Chill (Optional).
- You can leave the butter in the bowl or shape it into a log. To shape it into a log, place the butter mixture onto a piece of parchment paper or plastic wrap. Roll it tightly to form a log and twist the ends to secure. Chill in the refrigerator for at least 30 minutes to allow the butter to firm up.
Step 9: Serve and Enjoy!
- Once chilled (if you chose to chill it), slice the Sri Lankan Spicy Curry Leaf Butter and use as desired. It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
💡 Pro Tips
✔ Curry leaf hack: Freeze fresh leaves for long-term use.
✔ Extra smoky? Add ¼ tsp smoked paprika.
✔ Vegan swap: Use coconut butter + 1 tbsp nutritional yeast.
🍽 How to Use It
- Seafood: Melt over grilled prawns or fish.
- Bread: Spread on roti or crusty baguettes.
- Rice: Stir into hot rice with fried egg (Sri Lankan “kade paan” style).
- Veggies: Toss with roasted cauliflower or okra.
📊 Nutrition (Per 1 Tbsp)
Calories: ~100 | Fat: 11g | Carbs: 1g | Protein: 0.3g
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