Sri Lanka Curried Leeks

Clean the leeks thoroughly by slicing them lengthwise and rinsing between layers to remove any trapped soil, then cut into 2-inch pieces.

Slice the onion thinly and slit the green chiles lengthwise, keeping them whole for infusing flavor.

Heat oil in a large pan or wok over medium heat and add the sliced onions, cooking until softened and beginning to turn golden.

Add the turmeric and curry powder, stirring constantly for about 30 seconds to bloom the spices and release their aromas.

Add the prepared leeks and slit green chiles to the pan, stirring well to coat with the spiced oil.

Pour in the thin coconut milk and salt, bringing the mixture to a gentle simmer.

Cover and cook for 12-15 minutes until the leeks are tender but still hold their shape.

Stir in the thick coconut milk and curry leaves, simmering uncovered for another 3-5 minutes until the sauce thickens slightly and the flavors meld.

Taste and adjust seasoning with salt if needed, then transfer to a serving dish and serve warm with rice or flatbread.