Lakpura® Chili Paste is a dark, glossy Sri Lankan condiment built on roasted dried chilli, cooked down with onion, garlic and ginger in hot coconut oil until it turns deep, smoky and savoury. It is the kind of paste a Sri Lankan kitchen keeps within reach: a spoonful finishes a plate rather than starting one.
The base is dried chilli, roasted for depth rather than raw heat, then blended with onion, garlic and ginger. Soy sauce, sugar, salt and vinegar round it out, so the paste tastes sweet, salty and sharp all at once, with the chilli seeds and flakes still visible in the oil. Coconut oil carries everything and gives the paste its sheen.
Use it the way you would any good chilli oil or sambol. Stir it through noodles or fried rice, spoon it over eggs, spread a thin layer inside a sandwich, or add it to a stir-fry in the last minute of cooking. Alongside a Sri Lankan rice and curry, a little on the side of the plate adds heat and a savoury edge to every mouthful.
Each pack holds 250 g of paste, vacuum sealed in a clear bag so the oil and chilli stay put on the journey. Once opened, decant it into a clean jar, keep it covered and use a dry spoon each time. The full ingredient list is dried chilli, onion, garlic, ginger, soy sauce, sugar, salt, vinegar and coconut oil.
