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Sri Lankan Potato Curry II

Rated as 4.33 out of 5 Stars

"This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries."
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30 m servings 208
Original recipe yields 5 servings (5 Servings)


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  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.


  • 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.

Nutrition Facts

Per Serving: 208 calories; 16.8 14.3 3.4 0 473 Full nutrition

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Read all reviews 3
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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 ...

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...

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 o...