Nam Ya Pork Curry with Khanom Chin

Nam Ya Pork Curry with Khanom Chin

Nam Ya – one of the unknown currys in Thailand. The paste is made of finger root also known as Chinese ginger and pickled fish. If you never had this paste before you should try it. In Thailand the locals eat Nam Ya Curry with Thai rice noodles (Khanom Chin). In our recipe we combined this traditional fish curry with minced pork and fresh vegetables.


gluten free

500 g minced pork
1 pack rice noodles
1 can coconut milk
250 ml veggie stock
3 onions, quartered and separated
3 cloves of garlic, minced
2 red chilis, minced
3 potatoes, cubed
3 carrots, chopped
1 small zucchini, chopped
1 tbs peanut oil
1 stalk lemongrass, cut in half and scored
2 whole star anise
2 tbs Nam Ya curry paste
Fish sauce
Ground black pepper
Roasted peanuts
Fresh Thai basil leaves

Stir Fry curry paste in peanut oil for one minute, add onions, and chilis. Fry for another minute. Stir in pork and fry until golden brown..

Add coconut milk and vegetable stock, star anise, and lemongrass and simmer on low heat for 15 minutes. Add potatoes, simmer for another 10 minutes. Stir in zucchini and carrots. Simmer for another 5 minutes..

Season with fish sauce, pepper, and salt. Serve with thai rice noodles, roasted peanuts, and fresh Thai basil leaves.

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