I keep thinking about a Sri Lankan Green Bean Curry from Kolamba in Soho, where green beans are gently cooked in a mild spiced coconut sauce topped by a glossy green curry leaf oil that floats on the coconut milk.

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I wasn’t expecting much the first time I tried this Sri Lankan Green Bean Curry but it quietly stole my attention. Bright green beans floating in rich coconut milk with an emerald sheen on the surface made me stop and stare.

It’s not shouty, its subtle warmth sneaks in and lingers so you eat slower than you meant to. I like how it feels proper and simple at once like something from a tucked away Kolamba in Soho.

If you’re into Sri Lankan Coconut Curry flavours you’ll be surprised how little fuss gives such big reward.

Ingredients

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green beans give fibre, vitamin C and crunch, low calorie, make curry more hearty
coconut milk adds creamy richness, healthy fats and subtle sweetness, balances spices, makes silky
onion or shallots give savoury depth, natural sugars caramelize slightly, helps round flavours
Sri Lankan curry powder brings warm, complex spices, earthy heat and fragrant aroma
mustard seeds pop with nutty bite, fenugreek adds mild bitterness and maple hints
fresh curry leaves perfume the dish, citrusy herbal burst, tiny but powerful flavour
lime juice brightens with zing, chillies give heat, balances richness, adjust to taste

Ingredient Quantities

450 g green beans, trimmed and halved (about 1 lb)

400 ml coconut milk, divided (about 1 can; reserve roughly 250 ml thick and 150 ml thin)

1 medium onion or 6 small shallots, thinly sliced

3 garlic cloves, crushed

1 tsp fresh grated ginger

2 green chillies, slit lengthwise (adjust to taste)

1 tsp turmeric powder

1 to 2 tsp roasted Sri Lankan curry powder

1 tsp mustard seeds

1/4 tsp fenugreek seeds, optional

small handful fresh curry leaves, about 15 to 20 leaves

2 tbsp coconut oil, plus extra for making curry leaf oil

1 dried red chilli for the curry leaf oil, optional

1/2 to 1 tsp salt, to taste

1 tbsp lime juice, optional

How to Make this

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1. The night before make the curry leaf oil if you can: heat about 2 tbsp extra coconut oil in a small pan until shimmering, add half the curry leaves (keep the rest for the curry) and the dried red chilli if using, fry until the leaves are crisp and the oil turns greenish, cool and strain into a jar and refrigerate. This oil will float on top of the coconut milk and look beautiful, just warm slightly before using if it solidifies.

2. Prep everything: trim and halve 450 g green beans, thinly slice 1 medium onion or 6 small shallots, crush 3 garlic cloves, grate 1 tsp fresh ginger, slit 2 green chillies lengthwise, measure out 1 tsp turmeric, 1 to 2 tsp roasted Sri Lankan curry powder, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds if using, and set aside 400 ml coconut milk divided (about 250 ml thick, 150 ml thin), salt and the 1 tbsp lime juice.

3. Heat 2 tbsp coconut oil in a wide pan over medium heat, add the mustard seeds and wait till they pop, quickly add the fenugreek seeds if using and the sliced onion or shallots.

4. Sauté the onions until soft and just starting to colour, then add the garlic, ginger, slit green chillies and a few fresh curry leaves; fry for about 1 minute until fragrant.

5. Stir in the turmeric and roasted Sri Lankan curry powder and fry for 30–60 seconds to bloom the spices, you should smell them but don’t let them burn.

6. Pour in the thin coconut milk (about 150 ml), add 1/2 to 1 tsp salt to taste, bring to a gentle simmer then add the green beans. Cover and simmer gently until the beans are tender but still bright green, about 8–10 minutes depending on thickness.

7. Add the reserved thick coconut milk (roughly 250 ml) and simmer uncovered on low for 3–5 minutes so the sauce thickens slightly, keep it gentle so the coconut milk doesnt split. Taste and adjust salt and chilli.

8. Finish with a squeeze of lime juice if you like, scatter any remaining fresh curry leaves on top, then spoon the prepared curry leaf oil over the curry so that the green oil floats on the surface for the look and aroma.

9. Serve hot with rice or flatbreads. If you want extra texture toss in a little crisp fried onion or roasted coconut before serving, but its lovely as is.

10. Tips: dont overcook the beans, use the roasted Sri Lankan curry powder at 1 tsp if you want mild or 2 tsp for more warmth, and always add the thick coconut milk late and keep heat low to keep the sauce creamy.

Equipment Needed

1. Wide, heavy bottom frying pan or skillet, about 10 to 12 inches, for sautéing onions and simmering the curry.
2. Small saucepan or small frying pan, for frying curry leaves and making the curry leaf oil.
3. Sharp chef’s knife and sturdy cutting board, for trimming beans and slicing shallots.
4. Measuring spoons and a 1 cup measuring jug, for spices and dividing thick and thin coconut milk.
5. Wooden spoon or heatproof spatula, for gentle stirring so the coconut milk doesnt split.
6. Fine mesh strainer and a small jar or container, to strain and store the curry leaf oil, dont forget to cool it first.
7. Lid that fits the pan, to cover while the beans simmer and stay bright green youll be glad you have it.
8. Microplane or fine grater and a small prep bowl, for grating ginger and holding prepped aromatics, optional but handy.

FAQ

Q: Can I use frozen green beans? A: Yes, you can. Thaw or cook them from frozen but expect a bit more water so cook a little longer and watch they dont go mushy. For best texture try to keep them crisp-tender, about 8 to 12 minutes total cook time.

Q: What if I dont have roasted Sri Lankan curry powder? A: Use a Madras curry powder or make a simple swap with toasted ground coriander and cumin plus a pinch of fennel and cinnamon. It wont be exactly the same but will give that warm, slightly roasted flavor.

Q: How do I make the curry milder or hotter? A: For milder, remove the seeds from the green chillies and skip the dried red chilli in the oil. For hotter, add extra chillies or a pinch of chilli powder, or keep the seeds. Taste as you go, you can always add heat but cant take it away.

Q: Do I use the thick or thin coconut milk when? A: Start with the thinner coconut milk to simmer the beans and soften spices, then stir in the thicker creamy milk near the end so the curry stays rich and not too watery.

Q: Can I make this ahead or freeze it? A: Yes, refrigerate up to 3 days. Coconut milk may separate a bit, just stir when reheating gently. Freeze up to 2 months in an airtight container, thaw overnight in the fridge and reheat slowly.

Q: What is curry leaf oil and how do I make it quickly? A: Heat a little coconut oil, add curry leaves and a dried red chilli and fry for 20 to 30 seconds till the leaves crisp. Pour that fragrant oil over the finished curry for a big flavour boost.

Sri Lankan Green Bean Curry Recipe Substitutions and Variations

Green beans: use yardlong/long beans, asparagus tips or broccoli florets, just watch cooking time since broccoli/asparagus cook faster.
Coconut milk: swap with coconut cream diluted with water (same total volume) or for a non vegan option use evaporated milk plus a little coconut extract, it wont be exactly the same but works.
Curry leaves: if you cant find them use 2 kaffir lime leaves or 1 bay leaf plus 1 tsp lime zest, or stir in a handful of fresh basil or cilantro at the end for a bright note.
Mustard seeds: replace with 1/2 tsp mustard powder, or use 1 tsp cumin seeds for a different but pleasant tempering, black mustard works too if thats all you have.

Pro Tips

– Make the curry leaf oil a day ahead and chill it. The flavor and colour concentrate overnight, and warming it gently before serving brings that fresh, punchy aroma back without overheating the curry.

– Keep the coconut milk split and add the thick portion at the very end on the lowest heat. If the sauce starts to look grainy or split, pull it off the heat and stir in a tablespoon or two of the reserved thin milk or warm water to smooth it out.

– To keep the beans bright and with a bit of bite, either blanch them briefly in boiling water and shock in ice water, or cut cooking time short and finish with residual heat. Overcooking is the single easiest way to lose color and texture.

– Toast and bloom the powdered curry and mustard in oil for only a few seconds until fragrant. Fenugreek burns and turns bitter fast, so add it later and watch the heat; use 1 tsp curry powder for mild, 2 tsp for more warmth, then finish with lime to lift the whole dish.

Sri Lankan Green Bean Curry Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

337

kcal

Equipment: 1. Wide, heavy bottom frying pan or skillet, about 10 to 12 inches, for sautéing onions and simmering the curry.
2. Small saucepan or small frying pan, for frying curry leaves and making the curry leaf oil.
3. Sharp chef’s knife and sturdy cutting board, for trimming beans and slicing shallots.
4. Measuring spoons and a 1 cup measuring jug, for spices and dividing thick and thin coconut milk.
5. Wooden spoon or heatproof spatula, for gentle stirring so the coconut milk doesnt split.
6. Fine mesh strainer and a small jar or container, to strain and store the curry leaf oil, dont forget to cool it first.
7. Lid that fits the pan, to cover while the beans simmer and stay bright green youll be glad you have it.
8. Microplane or fine grater and a small prep bowl, for grating ginger and holding prepped aromatics, optional but handy.

Ingredients

450 g green beans, trimmed and halved (about 1 lb)
400 ml coconut milk, divided (about 1 can; reserve roughly 250 ml thick and 150 ml thin)
1 medium onion or 6 small shallots, thinly sliced
3 garlic cloves, crushed
1 tsp fresh grated ginger
2 green chillies, slit lengthwise (adjust to taste)
1 tsp turmeric powder
1 to 2 tsp roasted Sri Lankan curry powder
1 tsp mustard seeds
1/4 tsp fenugreek seeds, optional
small handful fresh curry leaves, about 15 to 20 leaves
2 tbsp coconut oil, plus extra for making curry leaf oil
1 dried red chilli for the curry leaf oil, optional
1/2 to 1 tsp salt, to taste
1 tbsp lime juice, optional

Directions

The night before make the curry leaf oil if you can: heat about 2 tbsp extra coconut oil in a small pan until shimmering, add half the curry leaves (keep the rest for the curry) and the dried red chilli if using, fry until the leaves are crisp and the oil turns greenish, cool and strain into a jar and refrigerate. This oil will float on top of the coconut milk and look beautiful, just warm slightly before using if it solidifies.
Prep everything: trim and halve 450 g green beans, thinly slice 1 medium onion or 6 small shallots, crush 3 garlic cloves, grate 1 tsp fresh ginger, slit 2 green chillies lengthwise, measure out 1 tsp turmeric, 1 to 2 tsp roasted Sri Lankan curry powder, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds if using, and set aside 400 ml coconut milk divided (about 250 ml thick, 150 ml thin), salt and the 1 tbsp lime juice.
Heat 2 tbsp coconut oil in a wide pan over medium heat, add the mustard seeds and wait till they pop, quickly add the fenugreek seeds if using and the sliced onion or shallots.
Sauté the onions until soft and just starting to colour, then add the garlic, ginger, slit green chillies and a few fresh curry leaves; fry for about 1 minute until fragrant.
Stir in the turmeric and roasted Sri Lankan curry powder and fry for 30–60 seconds to bloom the spices, you should smell them but don't let them burn.
Pour in the thin coconut milk (about 150 ml), add 1/2 to 1 tsp salt to taste, bring to a gentle simmer then add the green beans. Cover and simmer gently until the beans are tender but still bright green, about 8–10 minutes depending on thickness.
Add the reserved thick coconut milk (roughly 250 ml) and simmer uncovered on low for 3–5 minutes so the sauce thickens slightly, keep it gentle so the coconut milk doesnt split. Taste and adjust salt and chilli.
Finish with a squeeze of lime juice if you like, scatter any remaining fresh curry leaves on top, then spoon the prepared curry leaf oil over the curry so that the green oil floats on the surface for the look and aroma.
Serve hot with rice or flatbreads. If you want extra texture toss in a little crisp fried onion or roasted coconut before serving, but its lovely as is.
Tips: dont overcook the beans, use the roasted Sri Lankan curry powder at 1 tsp if you want mild or 2 tsp for more warmth, and always add the thick coconut milk late and keep heat low to keep the sauce creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.