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| Green bean and potato curry |
This curry took ages to make. I had the whole evening, but it took two people good 40 minutes to chop the shallots and green beans needed. Apparently in Sri Lanka they cut green beans 'at a steep diagonal into 5mm wide pieces' - wanting to do this properly I tried to do just that. I didn't include the full amount of beans and it still took ages. When I make it again I won't bother and just chop them roughly. The crunchy green beans and smooth potato did work together very well.
Either way it was tasty, but not delicious. The recipe calls for the juice of 1 lime and 3 chillies. I couldn't taste the lime much and the chillies' heat overpowered the curry powder somewhat, which is something I referred to in my post about making the curry powder, and made it taste a touch bland. The coconut milk did make it lovely and creamy. When I make it again I'll include the juice of 2 limes, only 2 chillies and more salt or a bit of vegetable stock to emphasis these flavours.
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