This Sri Lankan Beef Curry is a flavorful and aromatic dish that combines tender beef with a blend of spices and creamy coconut milk. The coconut milk not only balances the spice level but also enhances the overall flavor of the curry. Serve it with rice, coconut rotti, or paratha for a complete and satisfying meal.
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Sauté onions, garlic, and ginger in oil until fragrant.
Add curry powder, turmeric, and cinnamon stick, and cook for a minute to release the spices' aroma.
Add the beef cubes and brown them well on all sides.
Pour in the coconut milk and stir well. Bring to a simmer.
Cover and cook on low heat until the beef is tender, stirring occasionally.
Adjust salt to taste and serve hot with rice, coconut rotti, or paratha.
For a spicier curry, you can add chili powder or fresh green chilies.
Coconut milk helps to reduce the spice level and adds a rich flavor to the curry.
Marinate the beef with a little salt and turmeric for 30 minutes before cooking for enhanced flavor.
Can I use a different type of meat?
Yes, you can substitute beef with chicken, lamb, or even tofu for a vegetarian version.
How can I make the curry spicier?
You can add chili powder, fresh green chilies, or crushed red pepper flakes to increase the spice level.
Can I use light coconut milk?
Yes, light coconut milk can be used, but it may result in a less creamy curry.
What can I serve with this curry?
This curry pairs well with steamed rice, coconut rotti, or paratha.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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