Skill level

Average: 3.8 (14 votes)


  • 500 g snake beans
  • 3 tbsp coconut oil or olive oil
  • 1 onion, thinly sliced
  • 10 curry leaves (or 2 bay leaves)
  • 10 cm piece of rampe (pandanus leaf)
  • 1 tomato, cut into quarters
  • 2 green chillies
  • 1 tsp dried chilli flakes
  • 1½ tsp ground coriander
  • ¼ tsp fenugreek
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp Maldive fish flakes (optional)
  • ½ cup coconut milk
  • ¼ tsp roasted curry powder (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


String the beans, wash and cut into 3cm pieces.

Heat oil in a pan over medium heat and add onion, curry leaves and rampe. Add the rest of the ingredients apart from the coconut milk and roasted curry powder and toss for a few minutes.

Add the coconut milk, bring to the boil and simmer until cooked through, about 7 minutes. Taste and sprinkle with the roasted curry powder if desired.

The beans are best undercooked - left with a bit of crunch.


Recipe from Sri Lankan Flavours by Channa Dassayanaka, with photographs by Craig Wood. Published by Hardie Grant Books.