Sri Lankan Curry
Inspired by the remarkable flavours and spices of Sri Lankan cuisine. This light and fragrant coconut milk curry is infused with aromatics like lemongrass, cardamom and cumin.
SRI LANKAN CURRY PASTE
DRIED CHILLI & SPICES
– 1 tbsp vegetable oil
– 1 brown onion, finely chopped
– 600g (1½lb) chicken, cut into large cubes, or seafood*
– 1 tomato, roughly chopped
Serving suggestion: serve with steamed rice
Heat oil over medium-high heat in a saucepan with a lid. Add onions and the DRIED CHILLI & SPICES (leave out the chilli for a mild curry or chop it up if you like it hot). Cook, stirring for 3-4 minutes until onions are soft.
Add my SRI LANKAN CURRY PASTE to the onions and cook, stirring, for about half a minute until fragrant. Add chicken and cook, stirring, for about 2 minutes. Stir through tomatoes and 2 tablespoons of water. Cover with a lid and simmer on low for 15 minutes.
Remove lid and stir through COCONUT MILK. Simmer, uncovered, for another 20 minutes to thicken slightly. Enjoy!
– For seafood, add ¼ cup water instead of 2 tbsp in Step 2. And instead of adding your seafood in Step 2, add it along with the coconut milk in Step 3. Simmer until just cooked.