FUSION | comfort meal
This easy Sri Lankan fusion sandwich is basically comfort food in every bite. Think tender, spiced chicken simmered in creamy coconut milk, shredded and tucked into a toasty bun with sweet seeni sambol and crunchy pickled veggies. It’s inspired by a banh mi, but with bold Sri Lankan flavours that make it feel familiar and exciting at the same time.
The chicken is warm, savoury, and gently spiced, while the coconut cream adds richness without being heavy. The most easy and perfect variation of a traditional Sri Lankan Chicken Curry! The pickled carrots and cabbage cut through with a bright, tangy crunch, balancing out the sweetness of the sambol perfectly. All together, it’s cozy, satisfying, and hits that sweet spot between indulgent and fresh — a true comfort meal.
If you love easy recipes that feel a little special, this Sri Lankan fusion banh mi–style sandwich is one you’ll want to keep on repeat.
Sri Lankan Style Banh Mi
Description
Easy Sri Lankan fusion banh mi sandwich recipe. A cozy comfort meal with chicken curry, pickled veggies and bold flavours.
Ingredients
Instructions
- In a hot pan, sear the chicken thighs until nicely browned.
- Add the curry powder, turmeric, chili powder, salt, and black pepper, and let the chicken cook through.
- Pour in the coconut cream, mix well, and simmer for about 5 minutes, or until most of the coconut cream is absorbed. Transfer the chicken to a bowl and shred it.
- Optional: return the shredded chicken to the pan and cook for another 3 minutes to get a little extra crisp.
- For the pickled veggies, combine the shredded carrots, cabbage, sugar, rice vinegar, and salt. Set aside for at least 10 minutes to let the flavours develop.
- Meanwhile, slice and toast your buns.
- Spread a little mayo on each half, then slather on a generous amount of seenie sambol. Top with the shredded chicken, pickled veggies, and a sprinkle of chopped cilantro. Enjoy!
