Teresa's Recipes
Sri Lankan Coconut Curry
Immerse yourself in the vibrant flavors of Sri Lanka with this aromatic coconut curry. Infused with a medley of fragrant spices, creamy coconut milk, and your choice of fresh vegetables or tender meat, this dish is a celebration of culinary heritage. Traditionally enjoyed in homes across Sri Lanka, this curry harmonizes the warmth of spices with the richness of coconut, making it a comforting meal perfect for any occasion. Serve it with steamed rice or naan to soak up the delightful sauce.
Ingredients
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- 1 teaspoon (adjust to taste) Chili powder
- 1 teaspoon (adjust to taste) Salt
- 1 can (400ml) Coconut milk
- 4 cups, diced Vegetables or meat (chicken, beef, or tofu)
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons Lime juice
Dietary Notes
- Servings: 4-6
- Dish Type: Main course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 30g
- Protein: 15g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pan, heat the coconut oil over medium heat until melted.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- In a small bowl, combine the curry powder, turmeric, cumin, coriander, cinnamon, cardamom, chili powder, and salt. Mix well.
- Add the spice mixture to the pan, stirring constantly for about 1 minute to toast the spices.
- Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- Add the diced vegetables or meat to the pan, ensuring they are well-coated with the curry sauce.
- Cover the pan and let it simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender or the meat is cooked through.
- Remove from heat and stir in the lime juice and chopped cilantro.
- Serve hot over steamed rice or with naan bread, garnished with extra cilantro if desired.
Tips
- For a spicier kick, add fresh green chilies or extra chili powder.
- Feel free to customize the vegetables based on seasonal availability, such as adding bell peppers, carrots, or spinach.
- For a vegetarian version, use chickpeas or lentils as a protein source.