Steps
- Heat 1 tablespoon of coconut oil in a heavy pot over medium heat. Add 6 curry leaves and stir briefly, then fry 3 roughly chopped garlic cloves until lightly golden.
- Add ½ cup of chopped onion and 2 chopped green chilies. Cook until slightly softened.
- Add 2 cups of trimmed green beans, cut into 1in / 2.5cm pieces, 2 teaspoons of unroasted Sri Lankan curry powder, 1 teaspoon of red chili powder, and ¼ teaspoon of turmeric. Season with salt and stir until fragrant.
- Mix ¼ cup of canned coconut milk with ¼ cup of water and add to the pot. Cover and cook over medium heat, stirring occasionally, until the beans are soft and most liquid has evaporated.
- Stir in 1 cup of canned coconut milk. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce is thick and a little oil separates.