Sri Lankan Green Bean and Potato Curry
A mild, creamy coconut curry with tender beans and thinly sliced potatoes
Village-style eating at its best. The potato slices need to be thin — they should melt into the curry just as the beans reach their bite.
A mild, creamy coconut curry with green beans and thinly sliced potatoes. The potatoes act as a gentle thickener as they soften into the milk.
Ingredients
The Vegetables
- Green beans, trimmed and cut into uniform lengths
- Potato, peeled and cut into thin slices
Aromatics
- Red onion, sliced
- Green chilies, slit
- Garlic, crushed
- Ginger, crushed
- Rampe (pandan leaf)
- Karapincha (curry leaves)
Spices
- Turmeric
- Salt
The Sour
- 1 small piece of Garcinia (Goraka)
The Liquid
- Coconut milk
- Water
Method
Temper the Aromatics
Heat oil in a pot. Add the onion, green chilies, garlic, ginger, rampe, and curry leaves. Fry until fragrant and the onions are translucent.
The Infusion
Add the beans, potato slices, salt, turmeric, and the Goraka piece. Mix well to coat everything in the aromatic oil.
Soften
Add a little water — just enough to create steam. Let it boil until the water has evaporated and both the beans and potatoes are tender.
Add the Coconut Milk
Pour in the coconut milk and stir constantly to keep the texture smooth.
The Three-Bubble Rule
Let the curry come to a boil and stir. Repeat for the second and third bubble.
The Goraka Tip
If you prefer a milder finish, remove the Goraka piece now before it has a chance to turn bitter.
Heat Off
Remove from the stove immediately after the third boil.
Red rice, a spicy pol sambol, and a fried fish or meat curry for a full village-style spread.