Nam Ya Pork Curry

gluten free meat

500 g minced pork
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 ghee
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

Nam Ya Pork Curry

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 this curry with Thai rice noodles (Khanom Jeen). In our recipe we combined this traditional fish curry with minced pork and fresh vegetables.

Fry curry paste in ghee for one minute, add onions, and chilis. Fry for another minute.
Add pork, fry until golden brown.
Add coconut milk and vegetable stock, star anise, and lemongrass. Simmer on low heat for 15 minutes
Add potatoes, simmer for another 10 minutes.
Add zucchini and carrots. Simmer another 5 minutes.
Round the flavor with fish sauce, pepper, and salt.
Serve with thai rice noodles or jasmine rice, roasted peanuts, and fresh Thai basil leaves.

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