Sri Lankan Potato Curry II Recipe - Allrecipes.com
Sri Lankan Potato Curry II Recipe
  • READY IN 30 mins

Sri Lankan Potato Curry II

Recipe by  

"This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries."

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Ingredients Edit and Save

Original recipe makes 5 Servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
  2. Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.
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Footnotes

  • Editor's Notes
  • Use 3 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 1/2 serrano chile or to taste. Use rubber gloves when chopping chile peppers.
  • Canned coconut cream is available in specialty grocers and in the Asian foods section of some supermarkets. It is thicker than coconut milk, with a mild flavor. Do not substitute sweetened Cream of Coconut in this recipe.
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Reviews More Reviews

Mar 12, 2012

This is a really good recipe. I had to make a few changes because not all of the ingredients are available to me. I cannot find curry leaves any where around where I live and since I only found out last week that I was cooking Sri Lankan cuisine for my blog this week, there simply wasn't time to order any. I read that curry leaves are similar in appearance to bay leaves but they do, in fact, taste like curry. I subbed 1-1/2 teaspoons of curry powder instead. I used a few of my saffron threads, I didn't have powder, but I don't really think that changed the dish at all. I also had to cut back on the chile peppers because my neighbor simply can't eat spicy foods. I used one jalapeno, with the seeds and veins removed and minced it up very fine...he could eat this recipe. As this was cooking, I could totally imagine being in a Sri Lankan marketplace...the smell was amazing. The taste of dish is fantastic! Thanks for a superb recipe!

 
May 06, 2010

beign a wimp when it comes to spice I ended up using only one small chili instead of 3. I also ended up using the whole 14oz can of coconut cream. The flavors were great, but it took me twice as long to cook, which caused me to add alot more liquid to prevent the sauce from burning. Since I did not have a scale this may have been an issue more on my part of having too much potato.

 

3 Ratings

Jun 09, 2012

Excellent flavors and it does go really well with plain rice. I would change up the method of preparation next time by sauteing the garlic and potatoes in some vegetable oil before adding the other ingredients. For those who aren't used to spicy food I would recommend trying it with just the green chile peppers first and then, if you can handle it, add the cayenne. Overall a very good dish, thanks for sharing!

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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