{"id":5783,"date":"2018-08-29T09:00:21","date_gmt":"2018-08-29T15:00:21","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5783"},"modified":"2026-09-02T10:58:41","modified_gmt":"2026-09-02T17:58:41","slug":"sri-lankan-cashew-curry","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/08\/29\/sri-lankan-cashew-curry\/","title":{"rendered":"Sri Lankan Cashew Curry"},"content":{"rendered":"

August 29, 2018<\/span><\/p>\n

I know I\u2019ve posted a lot of Sri Lankan recipes recently.\u00a0 I\u2019m trying to post enough to create a Sri Lankan meal if my readers are interested.<\/p>\n

Sri Lankan food is not common in the United States.\u00a0 There are some Sri Lankan restaurants on Staten Island but I\u2019ve never ventured to them when I\u2019ve been in New York.\u00a0 It\u2019s not that I don\u2019t want to, but it\u2019s a bit of a hike to get there\u2026and there are so many good restaurants in NYC that are easier to get to.<\/p>\n

One of these days I\u2019ll try some of the Sri Lankan restaurants in Los Angeles but for now I\u2019ll have to settle on my own cooking.<\/p>\n

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Sri Lankan Arrack is made from the sap of coconut blossoms (Photo by SilentBobxy2 [CC BY-SA 3.0 (https:\/\/creativecommons.org\/licenses\/by-sa\/3.0) or GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html)], from Wikimedia Commons)<\/span><\/strong><\/figcaption><\/figure>If you like Indian, especially South Indian, and Thai food, chances are excellent that you will like Sri Lankan cooking.\u00a0 I find the spices in Sri Lankan food to be more delicate than Indian with abundant use of super-aromatic spices like cardamom, cinnamon and cloves.<\/p>\n

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Curry leaves are an absolute delight, lending a taste and aroma that I can\u2019t really describe.<\/p>\n

Although native to Brazil, the cashew was transported to India by the Portuguese in the sixteenth century.\u00a0 From there it spread throughout South Asia.\u00a0 It is also commonly grown in Africa.<\/p>\n

Cashews are an integral part of Sri Lankan cuisine.\u00a0 Devilled cashews are a common nibble with cocktails.\u00a0 Arrack is the classic distilled spirit of Sri Lanka, made from the sap of coconut blossoms.<\/p>\n

In Sri Lanka, cashew curry is made from fresh cashews.\u00a0 I\u2019ve never seen fresh cashews in the United States.\u00a0 Whole raw cashews work well if soaked in water for several hours, just like dried beans.<\/p>\n

In my experience there are two basic styles of cashew curry in Sri Lanka, a dry one and one with gravy.\u00a0 The one I have always made is with gravy.\u00a0 The \u201cgravy\u201d is really seasoned coconut milk.<\/p>\n

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In years past, I would always make my own coconut milk from shredded coconut but now, with rare exception, I use coconut milk that I\u2019ve purchased.\u00a0 With a good quality coconut milk, such as Aroy-D it is really impossible to tell the difference when making a curry or other well-seasoned dish.<\/p>\n

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Aroy-D is an excellent brand of coconut milk<\/span><\/strong><\/figcaption><\/figure>\n

This is an especially easy dish to prepare as all the ingredients are simmered.\u00a0 There\u2019s no saut\u00e9ing involved.\u00a0 That makes it a great introduction to Sri Lankan cooking.\u00a0 Serve it with rice to sop up all the wonderful gravy.

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Sri Lankan Cashew Curry<\/h2>\n
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If using homemade coconut milk, use 3 cups of thin milk instead of 1 \u00bd cups purchased coconut milk and 1 \u00bd cups water. Long thin chilies, such as Cayenne or Thai Bird peppers would be appropriate for this dish.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>4 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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