Bit Spicy

Singapore-inspired spices

  • Shop
  • Sri Lankan Curry

Sri Lankan Curry

from 3.90
Sri-Lankan-Prawns-01 2665x1500.jpg

Sri Lankan Curry

from 3.90

(heat 8/10)

This is supposed to be a really hot curry. Add the extra chillies if you enjoy a really hot dish, although most people will find this about right!

Serves: 4-6

More Info

Size:
Quantity:
Add To Cart

(heat 8/10)

This is supposed to be a really hot curry. Add the extra chillies if you enjoy a really hot dish, although most people will find this about right!

Serves: 4-6

 

Spice Mix Ingredients: coriander seeds, cumin seeds, salt, dried chillies, yellow mustard seeds, desiccated coconut, rice, cinnamon, turmeric, cardamom, fenugreek seeds, cloves, fenugreek leaves

Allergens: see ingredients in bold

Ingredients:

  • 1 packet Sri Lankan curry mix (recipe card included!)

  • 700g/1.5lb chicken breast, diced, or large raw prawns

  • 2 tbsp vegetable oil

  • 300ml/1/2 pint ‘secret sauce

  • 1 400g can full fat coconut milk

  • Small red or green chillies (optional)

  • juice 1/2 lime

  • Handful of fresh coriander, to serve

Recipe:

  1. Heat the oil in a heavy pan and fry the spices until fragrant. Add the chillies, if using.

  2. Add ‘your secret sauce’, bring to the boil then turn down to a simmer.

  3. Add the coconut milk and lime juice and continue to simmer for at least an hour.

  4. Add the raw chicken pieces to the curry about 10-15 minutes before serving. Add prawns at the same stage.

  5. Once the chicken is cooked, or the prawns, serve with rice and garnished with coriander.

Cook's Notes:

  • The sauce can be cooked in advance then warmed up before adding the chicken.

  • This also works very well with beef but obviously takes more cooking. Try preparing the day before. Fry the beef in the oil and spices, adding 1tbsp vinegar (malt or white, not wine) at the same time. Add the sauce, coconut milk etc as above and cook for an hour, then leave to cool on the stove-top (no need to refrigerate). When preparing the meal bring to the boil and simmer until tender (at least 2 hours), or cook in a medium oven (170 degrees) for a similar amount of time.