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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 pound whole raw cashews
  • 1 1/2 cups purchased coconut milk preferably Aroy-D
  • 1 1/2 cups water
  • 1 medium onion thinly sliced
  • 2 fresh chilies such as Cayenne or Thai Bird peppers
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic minced
  • 1/2 teaspoon minced fresh ginger
  • 2 inches stick cinnamon
  • 4 inches rampé leaf cut into four pieces (also called pandan leaf, bai tuey, or bai toey)
  • 1/2 stalk lemongrass
  • 8 curry leaves
  • 1 cup thick coconut milk use undiluted purchased coconut milk or homemade coconut milk
  • 2 teaspoons salt plus more to taste

Method
 

  1. Cover the cashews with water and allow to soak for 2-3 hours, or overnight in the refrigerator.
  2. Split and seed the chilies.
  3. 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.
  4. Put everything except cashews, thick coconut milk, and salt into a saucepan.
  5. Boil gently, uncovered, for about 10 minutes.
  6. Add drained, soaked cashews and simmer approximately 15-20 minutes.
  7. Add two teaspoons salt.
  8. Simmer until cashews are cooked but not mushy, approximately 10-20 minutes more.
  9. Add thick coconut milk.
  10. Taste and adjust salt.
  11. Simmer 5 minutes more.

Notes

Rampe (pandan, bai tuey, or bai toey) can be purchased frozen in Asian grocery stores.
Copyright © 2018 by Villa Sentieri, LLC. All rights reserved.

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