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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Sri Lankan Coconut Lemongrass Pineapple Curry · Cooking Culmination

Discover / Sri Lankan

Editorial sample recipeSri LankanbeginnerVeganGluten-FreeDairy-Free

Sri Lankan Coconut Lemongrass Pineapple Curry

Name: Sri Lankan Coconut Lemongrass Pineapple Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 400 g fresh pineapple, peeled and cut into bite-sized chunks; 1 tbsp coconut oil; 1 cup full-fat coconut milk; 1 tbsp Sri Lankan unroasted curry powder; 1 strip pandan leaf, knotted; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 0.5 tsp black mustard seeds; 1 tsp chili powder; 1 medium yellow onion, thinly sliced

A sweet, sour, and fragrant coconut curry featuring ripe pineapple simmered with whole aromatics and unroasted spices.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Coconut Lemongrass Pineapple Curry

AI illustration

Ingredients

Servings

400 g fresh pineapplepeeled and cut into bite-sized chunks
1 tbsp coconut oil
240 ml full-fat coconut milk
1 tbsp Sri Lankan unroasted curry powder
1 strip pandan leafknotted
1 stalk lemongrassbruised and cut into 2-inch pieces
½ tsp black mustard seeds
1 tsp chili powder
1 medium yellow onionthinly sliced

Allergen information

This recipe contains or may contain:

mustard

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Thel Dama (Tempering)

Frying whole spices and aromatics in oil at the start to release fat-soluble flavors into the base.

Instructions

Step 1: Heat coconut oil in a medium saucepan over medium heat, then add black mustard seeds and allow them to crackle.
Step 2: Add sliced yellow onion, bruised lemongrass, and the knotted pandan leaf, sautéing for 4 minutes until onions soften.

Step 3: Stir in the unroasted curry powder and chili powder, cooking for 1 minute until highly aromatic.

Step 4: Add the pineapple chunks, tossing well to coat them thoroughly in the hot spice paste.

Step 5: Pour in full-fat coconut milk and 1/4 cup of water, bring to a gentle simmer, and reduce heat to medium-low.

Step 6: Simmer uncovered for 12 minutes until pineapple softens slightly and releases its tangy juices into the gravy.

Step 7: Remove from heat, discard the lemongrass stalk, and season with salt before serving.

Cooking tips

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.