Sri Lankan Coconut Cashew Curry Recipe
This rich, vegetarian, coconut cashew curry is adapted from chefs Jerome La’Brooy and Nishad Jayawardena of Asylum restaurant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 10 1⁄2 oz. raw unsalted cashews (2 cups plus 2 Tbsp.)
- 1 1⁄4 tsp. kosher salt, divided, plus more to taste
- 3 tbsp. coconut oil
- 1 large red onion, peeled and thinly sliced (2 cups)
- 2 sprigs fresh curry sprigs (about 16–20 leaves)
- 1 tbsp. yellow mustard seeds
- 1 tbsp. hot or mild curry powder
- 1 tsp. ground turmeric or ¼ oz. finely grated fresh turmeric root
- 1⁄2 tsp. red chile powder
- 1 1⁄2 cups coconut milk
- Lime wedges, for garnish
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