Sri Lankan Green Bean Stir Fry
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
166 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Green Bean Stir Fry
Description
This stir fry starts by sautéing sliced onions in coconut oil until softened, then adding garlic, ginger, curry leaves, and chili peppers to build an aromatic base. Ground turmeric, Maldive fish, sugar, Sri Lankan curry powder, and crushed red pepper bring complex savory, sweet, and spicy notes to the dish. Fresh green beans are stir-fried over high heat until vibrant green and coated evenly with the spice blend. Coconut milk is added toward the end and cooked down, lending creaminess without overpowering the crisp beans. The final dish balances spice and richness while retaining a crunchy texture characteristic of good stir fries.
The stir fry can be served as a vegetable side dish, complementing rice or curry dishes. It also stands on its own as a flavorful vegetarian option when using appropriate Maldive fish substitutes or omitting it. The combination of fresh curry leaves and coconut milk gives it a uniquely Sri Lankan character.
Frozen green beans are a possible substitute but require longer cooking and yield a softer texture. Maldive fish has alternatives like fish sauce, mushroom powder, or fresh mushrooms to replicate its umami depth when unavailable. Adjust stirring, heat, and liquids as needed to achieve the desired bean tenderness and flavor balance.
Ingredients
- 2 tbsp coconut oil any cooking oil can be used
- ½ onion sliced lengthwise into ½ cm slices, large
- 8 - 10 curry leaves
- 2 Serrano pepper cut lengthwise (remove seeds if you don’t want the heat from the chili peppers, or long green chili
- 3 garlic roughly chopped, cloves
- 1 inch ginger cut into strips or roughly chopped
- ½ tsp Turmeric ground
- 1 tbsp Maldive fish see recipe notes for substitutes
- 1 tsp sugar white or brown or even honey can be used
- ½ tsp Sri Lankan curry powder
- 1 tbsp crushed red pepper adjust to your taste and tolerance level, chili flakes
- 12 oz Green bean about 350 - 400 g), sliced into 2 - 3 inch pieces, fresh
- ¾ tsp salt sea salt
- ½ cup coconut milk full fat or cream
- salt more, to taste
- water extra and/or coconut milk if needed
Instructions
- Heat a large 12 inch skillet over medium high to high heat. The pan needs to be hot.
- As the pan is heating, add the oil and onions. Saute the onions while the oil heats up.
- When the onions are starting to soften, add the garlic, ginger, curry leaves, and green chili peppers.
- Saute for a couple of minutes to soften the garlic.
- Add the turmeric, Maldive fish, sugar, curry powder, and chili flakes/crushed red pepper.
- Stir fry with the onions for 2 - 5 minutes. Make sure the pan returns to a high heat before adding the beans.
- Add the beans and salt. Stir fry over high heat for 2 - 3 minutes until the beans turn a bright green color and are coated with the spices.
- Pour in the coconut milk, and lower the heat to medium high. Keep stir frying, until the coconut milk has completely evaporated.
- The beans should still be bright green, and al dente in texture. If you want the beans to be softer, add more coconut milk or water, and cook further to soften the beans.
- Taste and season with more salt if needed.
- Serve with warm basmati rice.
Notes
- Frozen green beans can be used but will result in softer beans and require longer cooking.
- If Maldive fish is unavailable, substitute with madras curry powder or ½ tablespoon fish sauce plus salt, adding at the cooking stage where Maldive fish is used.
- Shiitake mushroom powder or fresh mushrooms can also replace Maldive fish, added during sautéing.
- Adjust coconut milk or water quantity and cooking time to soften beans if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Sodium | 479mg | 20% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 104mg | 116% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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