Sri Lankan Spicy Dry Curry

Sri Lankan Spicy Dry Curry

Spicy, tangy and sweet – this recipe combines Sri Lankan and Chinese cuisine with flavourful results! A staple in many Sri Lankan homes and  versatile enough to be made with the protein of your choice. 

  • Choose your protein: beef steak cut into strips, chicken breast cut into strips, tofu cut into cubes or lamb cubes – all work beautifully. 

  • In a bowl marinate your protein in 1 teaspoon of the Taste of Paste Sri Lankan curry paste (or your preferred paste), 1.5 teaspoon of sugar, salt and pepper to taste. Mix well and leave to marinate for at least 30 minutes.

  • Slice  two peppers, 1 onion and 1 tomato into similar sized chunks. De-seed and finely chop fresh chilli to taste. 

  • Place a pan over a medium high heat with a generous drizzle of oil, when hot add your protein of choice and fry until the protein starts to caramelise and is cooked to your liking. Remove from the pan and set aside. 

  • To make the devilled sauce: return the pan to a medium heat with a drizzle of oil and fry 2-4 grated garlic cloves and a thumb of grated ginger for a minute until fragrant. 

  • Add the onion, tomato, peppers and chili and the cooked protein and mix to combine. 

  • Add a teaspoon of the Taste of Paste Sri Lankan curry paste, 1 teaspoon of sugar, ¼ cup tomato sauce, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce and fry for a few minutes. When the peppers have slightly softened, add chilli flakes and more soy sauce to taste. Mix for 1 minute then remove from the heat garnish with picked leaves of coriander and tuck in. 


Serve with some steamed white rice or hot buttered up rotis!