This Sri Lankan Coconut Curry is a flavorful, creamy, and spicy dish made with fresh coconut milk, curry leaves, aromatic spices, and optional vegetables or proteins. It’s a soul-satisfying meal inspired by the island’s vibrant cuisine.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust to your spice preference)
- 1 sprig of curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to your spice preference)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable or chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 pound firm tofu, cut into 1-inch cubes (or 1 pound chicken or vegetables of your choice)
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving (optional)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Grater
- Measuring spoons and cups
Instructions :
Step 1: Gather all your ingredients. This ensures you have everything you need before you start cooking.
Step 2: Heat coconut oil in a large pot or Dutch oven over medium heat. Add thinly sliced onions and cook until softened and translucent, about 5-7 minutes.
Step 3: Add minced garlic, grated ginger, slit green chilies, and curry leaves to the pot. Sauté for another minute until fragrant.
Step 4: Stir in turmeric powder, ground cumin, ground coriander, and chili powder. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Step 5: Add the diced tomatoes (undrained) and vegetable or chicken broth to the pot. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes, allowing the flavors to meld.
Step 6: Pour in the coconut milk and stir well to combine. Bring the curry back to a gentle simmer.
Step 7: Add the cubed tofu (or chicken/vegetables) to the simmering curry. Stir gently to coat them evenly with the sauce.
Step 8: Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the tofu (or chicken/vegetables) is heated through and the flavors have melded beautifully. Stir occasionally.
Step 9: Season the curry with salt to taste. Stir in fresh cilantro for garnish.
Step 10: Serve the Sri Lankan Coconut Curry hot with rice, roti, or bread. Offer lime wedges on the side for an extra burst of flavor, if desired.
💡 Pro Tips
✔ Coconut milk hack: Shake the can well before opening to mix the cream and liquid.
✔ No pandan? Add a drop of vanilla extract for a similar floral note.
✔ Extra creamy: Stir in 1 tbsp maldive fish (umbalakada) for umami (traditional touch).
🍽 Serving Ideas
- With rice: Pair with steamed basmati or red rice.
- With bread: Serve with flaky roti or hoppers (Sri Lankan pancakes).
- As a soup: Thin with broth for a light meal.
📊 Nutrition (Per Serving, Veg Version)
Calories: ~250 | Protein: 5g | Fat: 20g | Carbs: 15g | Fiber: 3g
🌶️ Variations
- Vegan: Skip fish/seafood; use tofu or chickpeas.
- Spicier: Add ½ tsp black pepper or cayenne.
- Kiri Hodi (White Curry): Omit curry powder for a mild, pale yellow curry.
Enjoy your delicious homemade curry!
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