How to Make Lamprais (Traditional & Healthy Version)
Lamprais is a beloved rice and curry dish from Sri Lanka, renowned for its aromatic flavors and unique presentation. Traditionally, Lamprais consists of rice, a flavorful meat curry, seeni sambol (sweet onion relish), a vegetable, and a boiled egg, all carefully wrapped in a banana leaf and steamed to perfection. This method infuses the dish with a subtle, earthy aroma that's unmistakable to Sri Lankan cuisine. Originating from the Dutch Burgher community in Sri Lanka, Lamprais has become a cherished meal throughout the island, enjoyed by families during special gatherings and festive occasions. The healthy version of Lamprais featured here maintains the authentic taste while focusing on balanced macros and reduced fats, making it a great choice for anyone mindful of their nutrition. Each serving is packed with protein, moderate carbs, and healthy fats, allowing you to indulge in the rich flavors of Sri Lanka without compromise. Whether you're new to Sri Lankan food or seeking a wholesome, satisfying meal, this Lamprais recipe is sure to delight your senses and introduce you to the warmth of Sri Lankan hospitality.
Ingredients
- 2 cups Cooked short grain rice (Use Sri Lankan samba rice for authenticity)
- 200g Chicken breast, lean (Cut into bite-sized pieces)
- 2 Egg (Hard boiled)
- 1 small Brinjal (eggplant) (Sliced thinly)
- 2 large Banana leaf (Cleaned and wilted over flame)
- 1 medium Onion (Finely sliced)
- 1 tbsp Curry powder (Sri Lankan roasted curry powder)
- 1/4 cup Coconut milk (Light or thin coconut milk)
- 2 cloves Garlic (Minced)
- 1/2 tsp Chili flakes (Adjust to taste)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
- 1 tbsp Olive oil (Or coconut oil)
Step-by-step instructions
Step 1 · Prepare the rice by cooking short grain samba rice until fluffy
Prepare the rice by cooking short grain samba rice until fluffy. Allow to cool. Wilt banana leaves by passing them over an open flame to make them pliable.
Step 2 · Make the chicken curry: Heat half the oil in a non-stick pan
Make the chicken curry: Heat half the oil in a non-stick pan. Add onions and garlic, sauté until golden. Add chicken breast, curry powder, chili flakes, salt, and pepper. Stir well and cook for 5 minutes.
Step 3 · Pour in coconut milk and simmer until chicken is cooked through and...
Pour in coconut milk and simmer until chicken is cooked through and curry is thickened.
Step 4 · Prepare the brinjal (eggplant) by sautéing with remaining oil until...
Prepare the brinjal (eggplant) by sautéing with remaining oil until browned and tender. Season lightly with salt.
Step 5 · Make the seeni sambol by gently caramelizing sliced onions with a p...
Make the seeni sambol by gently caramelizing sliced onions with a pinch of salt and chili flakes in a dry pan until soft and sweet.
Step 6 · Assemble the Lamprais: Place a portion of rice in the center of eac...
Assemble the Lamprais: Place a portion of rice in the center of each banana leaf. Top with chicken curry, egg, brinjal, and a spoonful of seeni sambol. Fold banana leaf into a neat parcel and secure with toothpicks or kitchen string.
Step 7 · Steam the wrapped parcels over medium heat for 10 minutes to infuse...
Steam the wrapped parcels over medium heat for 10 minutes to infuse the banana leaf aroma.
Why this recipe is healthy
Lamprais in this healthy adaptation is a well-rounded meal offering lean protein, complex carbohydrates, and fiber from vegetables. Steaming in banana leaves minimizes additional fat, while the use of lean cuts of chicken and boiled egg further supports muscle maintenance and satiety. These modifications make Lamprais suitable for weight management and balanced nutrition without sacrificing authentic Sri Lankan flavors.
A note on tradition
Lamprais is a classic Sri Lankan dish with roots in the Dutch Burgher community, now embraced by Sri Lankans of all backgrounds. Traditionally served on Sundays or for special occasions, Lamprais is a symbol of family and celebration. The banana leaf wrapping and the medley of curries reflect the multicultural heritage and communal dining culture of Sri Lanka. Today, Lamprais is enjoyed across regions, especially in Colombo and by Burgher families.