Sri Lankan Coconut Curry Sauce

This aromatic Sri Lankan coconut curry sauce brings the authentic flavors of Ceylon to your kitchen with fragrant whole spices, coconut milk, and a perfect balance of heat and sweetness. Use it as a versatile base for chicken, vegetables, or seafood curries.

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Course: Main Course

Cuisine: Asian

Keyword: Curry, Sauce

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 85kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

2 tbsp oil rapeseed or vegetable
1 star anise
1 cinnamon stick 2.5 cm
2 cardamom pods smashed
10 curry leaves fresh or frozen
1 tbsp garlic-ginger paste
2 bird's eye chillies or to taste
1 tbsp coconut flour or powder
1 tsp chilli powder
1 tsp mixed curry powder
1 tsp tandoori masala
Black pepper to taste
2 tbsp tomato puree
150 ml coconut milk
1 tsp fenugreek leaves rubbed
1 tsp mango chutney
1 tbsp cashew paste
1 tsp sugar
1 tbsp lime juice
Garam masala and salt to taste
Fresh coriander cilantro for garnish

Instructions

Heat oil in a pan over medium-high heat. Fry star anise, cinnamon, cardamom, and curry leaves for 30 seconds until fragrant.
Add garlic-ginger paste and stir until aromatic, about 1 minute.
Add bird's eye chillies, coconut flour, chilli powder, mixed curry powder, tandoori masala, and black pepper. Fry briefly for 30 seconds.
Stir in tomato puree and cook for 2-3 minutes until it darkens slightly.
Pour in coconut milk gradually, stirring constantly to prevent lumps.
Add fenugreek leaves, mango chutney, and cashew paste. Simmer for 5-8 minutes.
Season with sugar, lime juice, garam masala, and salt to taste.
Remove whole spices if desired and garnish with fresh coriander before serving.

Notes

Fresh curry leaves make a significant difference in flavor - frozen ones work as a substitute but avoid dried curry leaves

Cashew paste can be made by blending soaked cashews with a little water, or substitute with almond butter

Adjust chilli quantity based on heat preference - start with one bird's eye chilli for milder heat

The sauce can be made 2-3 days ahead and refrigerated, or frozen for up to 3 months

If you can't find coconut flour, use desiccated coconut ground to a fine powder

For a richer sauce, use full-fat coconut milk and add an extra tablespoon

Remove whole spices before serving or warn guests about them

Nutrition