Sri Lankan · beginner
Sri Lankan Coconut Lemongrass Pineapple Curry
A sweet, sour, and fragrant coconut curry featuring ripe pineapple simmered with whole aromatics and unroasted spices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a medium saucepan over medium heat, then add black mustard seeds and allow them to crackle.
- 02
Add sliced yellow onion, bruised lemongrass, and the knotted pandan leaf, sautéing for 4 minutes until onions soften.
- 03
Stir in the unroasted curry powder and chili powder, cooking for 1 minute until highly aromatic.
- 04
Add the pineapple chunks, tossing well to coat them thoroughly in the hot spice paste.
- 05
Pour in full-fat coconut milk and 1/4 cup of water, bring to a gentle simmer, and reduce heat to medium-low.
- 06
Simmer uncovered for 12 minutes until pineapple softens slightly and releases its tangy juices into the gravy.
- 07
Remove from heat, discard the lemongrass stalk, and season with salt before serving.
A LITTLE KITCHEN KNOW-HOW
Thel Dama (Tempering)
Frying whole spices and aromatics in oil at the start to release fat-soluble flavors into the base.
Notes from the kitchen
- Using fresh ripe pineapple yields the best balance of natural sweet acid without needing added sugar.
- Do not let the coconut milk boil rapidly to prevent it from separating.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
