Sri Lankan Cashew Curry
If using homemade coconut milk, use 3 cups of thin milk instead of 1 ½ cups purchased coconut milk and 1 ½ cups water. Long thin chilies, such as Cayenne or Thai Bird peppers would be appropriate for this dish.
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 1hour | 3hours |
|
|
Ingredients
- 1pound whole raw cashews
- 1 1/2cups purchased coconut milkpreferably Aroy-D
- 1 1/2cups water
- 1 medium onionthinly sliced
- 2 fresh chiliessuch as Cayenne or Thai Bird peppers
- 1/2teaspoon ground turmeric
- 2cloves garlicminced
- 1/2teaspoon minced fresh ginger
- 2inches stick cinnamon
- 4inches rampé leafcut into four pieces (also called pandan leaf, bai tuey, or bai toey)
- 1/2stalk lemongrass
- 8 curry leaves
- 1cup thick coconut milkuse undiluted purchased coconut milk or homemade coconut milk
- 2teaspoons saltplus more to taste
Instructions
- Cover the cashews with water and allow to soak for 2-3 hours, or overnight in the refrigerator.
- Split and seed the chilies.
- Lightly crush the lemongrass. Peel off the tough outer layers and cut off the dark tough tops, leaving about 4 inches of softer inner pith.
- Put everything except cashews, thick coconut milk, and salt into a saucepan.
- Boil gently, uncovered, for about 10 minutes.
- Add drained, soaked cashews and simmer approximately 15-20 minutes.
- Add two teaspoons salt.
- Simmer until cashews are cooked but not mushy, approximately 10-20 minutes more.
- Add thick coconut milk.
- Taste and adjust salt.
- Simmer 5 minutes more.
Recipe Notes
Rampe (pandan, bai tuey, or bai toey) can be purchased frozen in Asian grocery stores.
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