Chilies are an essential part of Sri Lankan cuisine. It is generously
featured in red curries. Ground Chilli and flakes are used frequently.
The whole dried Chilli can also be included in slow-cooked curries
where its favor has time to seep out. Flakes, if added at the beginning
of a dish causes an overpowering spiciness. Adding them near or end
of cooking the dish gives it complementing pops of heat.