Quick, flavor-packed dishes from Sri Lanka. Effortless recipes with maximum flavor!
Protein entree and side dishes will be paired with fragrant, perfectly steamed basmati rice. An ideal companion to elevate the bold and balanced flavors of every dish.
Tropical Mango Salad
A bright, refreshing salad that highlights the natural sweetness of ripe mango, balanced with savory, tangy, and herbal notes. Fresh mango slices are tossed in smooth mango purée, gently spiced with Spanish paprika, and seasoned with sea salt and fresh mint leaves. A finishing drizzle of Alfonso mango balsamic vinegar adds a tangy depth that elevates the dish from simple to sophisticated.
*We’ll focus on flavor balancing: sweet, sour, salty, and spicy. As well as knife skills for preparing mango.
Sri Lankan Chicken Curry
A bold and aromatic dish rooted in the heart of Sri Lankan cuisine. Tender chicken is simmered in a richly spiced coconut milk-based curry, made with Trissie’s Roasted Curry Powder blend. Aromatics are sautéed in ginger–black garlic olive oil, layering deep, earthy flavors with subtle heat and warmth. The result is a deeply flavorful curry with a vibrant red hue, perfectly balanced by the creaminess of coconut milk and the complexity of roasted spices.
*We’ll explore how to bloom spices with aromatic for maximum flavor, balance heat with creaminess, and master the techniques behind this traditional island favorite.
Sautéed Beetroot
This dish transforms humble beets into a vibrant aromatic side packed with bold flavor. Earthy beets are sautéed with fresh aromatics and Trissie’s Yellow Curry Powder in a flavorful cilantro and roasted onion olive oil. The beets are then gently simmered in rich coconut milk, allowing the spices to bloom and meld. A splash of Honey-ginger balsamic vinegar at the end adds a bright, tangy finish that perfectly balances the natural sweetness of the beets.
*we’ll learn how to balance sweetness and spice, work with root vegetables in curries, and use traditional Sri Lankan curry techniques to bring out bold, authentic flavors.
Pumpkin Mustard Curry
A hearty, comforting curry that brings out the natural sweetness of Asian pumpkin, balanced with bold spices and a tangy mustard finish. Pumpkin is simmered with sautéed aromatics and Trissie’s Yellow Curry Powder in fragrant Milanese Gremolata olive oil. Coconut milk adds a creamy richness, while roasted garlic champagne mustard delivers a punch of flavor that cuts through the sweetness and ties it all together.
*we’ll learn how to build flavor using mustard as both an ingredient and a seasoning, and how to work with naturally sweet vegetables like pumpkin in savory dishes.
Creamy Sago Pudding
A creamy, comforting dessert that beautifully blends texture and aroma. Delicate sago pearls are simmered until translucent, then folded into rich coconut milk infused with warm spices—cardamom, cloves, nutmeg, and cinnamon. The pudding is lightly sweetened with maple syrup and a splash of Vermont balsamic vinegar, adding depth and balance. Roasted cashews on top provide a satisfying crunch and contrast.
*Sweet ending~ we’ll discuss briefly how to properly cook sago for the perfect texture, how to infuse coconut milk with whole spices, and how to balance sweetness with subtle acidity for a well-rounded dessert.
This course includes tasting of the foods prepared, wine pairing with the salad and main course and copies of the recipes to take home.
