Ingredients:

• Namjai Curry Paste — 30 g (or 1 tub)
• Sliced pork belly — 400 g
• Namjai Curry Paste — 10 g
• Kaffir lime leaves — 5
• Thai basil — 3 leaves
• Long beans — 2
• Lemongrass — 4 stalks
• Bell pepper — 1 pod
• Fish sauce — to taste
• Fish sauce — 2 tbsp
• Sugar — 1 tbsp
• Oyster sauce — 1 tbsp
• Palm sugar — 1/2 tbsp
• Water — 100 ml

Method: Fry the curry paste with a little oil until fragrant, add pork belly and stir-fry until fragrant and half-cooked, then add the vegetables and remaining seasonings, cooking until fully done.

Ingredients:

• Garlic — 1 tbsp
• Chili ketchup — 1 1/2 tbsp
• Blood cockles/clams — to taste
• Namjai roasted chili paste — 2 tbsp
• Oyster sauce — 2 tbsp
• Fish sauce — 1 1/2 tbsp
• Sugar — 1 tbsp
• Clams — 500 g
• Thai basil — to taste

Method: Stir-fry garlic and roasted chili paste with a little water until fragrant, add the clams and stir-fry over high heat until they open, season with fish sauce, sugar and oyster sauce, then finish with Thai basil.

Ingredients:

• Napa/Chinese cabbage — 1 head
• Carrot — 1
• Spring onion — 1
• Coarse salt (rock salt), roughly 5–7 tbsp
• Garlic — 5 tbsp
• Ginger — 1 tbsp
• Fish sauce/shrimp paste — 5 tbsp
• Namjai Chili Ketchup — 4 tbsp
• Water — 500 ml
• Rice flour — 1–2 tbsp

Method:

1. Cut the cabbage into large pieces, salt generously and leave to wilt for 3–4 hours, rinsing off excess salt afterwards.
2. Make a rice-flour porridge, mix in the seasoning paste (garlic, ginger, fish sauce, chili ketchup) to form the kimchi paste.
3. Coat the cabbage, carrot and spring onion thoroughly with the paste.
4. Pack tightly into a container and leave to ferment at room temperature for at least 24 hours before refrigerating.

Ingredients:

• Shallot, chopped — 5
• Garlic, chopped — 5
• Oil — 5 tbsp
• Eggs — 5
• Ground pepper — 1 tbsp
• Sugar — 1 tbsp
• Fresh/dried shrimp, chopped — 5 tbsp
• Namjai Chili Sauce — 2 tbsp
• Coriander — to taste

Method: Fry shallot and garlic in oil until fragrant, crack in the eggs and stir until dry and crumbly, season with pepper and sugar, then finish with Namjai Chili Sauce and coriander — a savory chili sauce is the highlight here.

Ingredients:

• Namjai “Prik Ong” curry paste — 2 tbsp
• Kaffir lime leaves, chopped — 6
• Oyster sauce — 1 tbsp
• Sugar — 1 tbsp
• Minced pork — 1 cup
• Cherry tomatoes — 1 cup
• Butter/cheese cubes — to taste
• Shallot/spring onion — to garnish

Method: Preheat the oven with butter at 180°C for 10 minutes, roast the tomatoes for another 5 minutes, mix the pork with the curry paste until fragrant and simmer with coconut milk to finish, then top with cheese and roasted tomatoes before serving.

When it comes to chilies, besides adding flavor and medicinal properties, they also boost a dish’s taste to make it hotter and more delicious. Choose the right type of chili and your food is guaranteed to be a hundred-percent spicy hit.

Bird’s eye chili
Small but mighty — with its fierce heat and aroma, this little one is perfect for chili pastes like mackerel shrimp paste dip, or stir-fried with garlic, minced pork, and shrimp over hot rice. Or the simple route: slice it thin into fish-sauce-with-chili, which makes anything taste better.

Karen chili
Small but very hot, and known for its distinctly strong aroma. Popularly ground into chili powder or a tangy noodle-soup seasoning, or used in dipping sauces like chili sauce or sukiyaki dip. Try it fresh alongside sago-pork dumplings, or pound it with garlic for a dry stir-fried holy basil dish over rice topped with a fried egg.

Jinda chili
Works in practically every dish — boiled, stir-fried, curried, or fried — because it isn’t overpoweringly pungent, has just the right amount of heat, and gives red curries their color. Consider it the household staple chili: pound it into red curry paste or other hot curries, or dry it, slit and remove the stem, then toss with sesame and deep-fry for a snack you can’t stop eating.

Spur chili (Prik Chi Fah)
No pickled chili relish or aachaad is complete without green or red spur chili. It’s large, slender, and long, but not too hot, so it works well as a side to any dish. If you love its distinctive fragrance, choose the green ones for cooking — great pounded into Thai green curry paste, or in a fusion stir-fried drunken noodle with snakeskin gourami that’s so good you’ll ask for seconds.

Yellow chili
Also called yellow spur chili, with a more pronounced fragrance and more heat than the green or red varieties. Think of stir-fried crab with yellow chili — imagine firm crab meat stir-fried with garlic and pounded yellow chili, or poured over hot rice with stir-fried bamboo shoots and chicken innards. Remember to slit the chili and remove the dark seeds before cooking for a beautiful amber-orange, appetizing dish.

Just choose the right chili and your food is already delicious — the same way Namjai Curry Paste brings home-kitchen deliciousness by choosing the right chili for every curry paste, giving each one its own unmistakable, satisfying flavor. Definitely worth keeping at home.

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Available at: Foodland, Gourmet Market, Tops Supermarket, Tesco Lotus, Rimping Supermarket, Makro (50g, 500g sizes)

We’re sharing another crowd-pleaser! A Thai green curry recipe with grilled beef — delicious, fragrant, and easy enough for a first-time cook.

Ingredients (serves 2):

• Namjai Green Curry Paste — 1 tub
• Beef — 300 g
• Coconut milk — 1 cup
• Kaffir lime leaves — 4
• Pea eggplants — 30 g
• Red spur chilies — 2
• Thai basil — 5 leaves
• Galangal — 30 g
• Fish sauce, sugar — to taste

Method:

1. Slice and clean the beef; boil until tender, then cut into bite-size pieces.
2. Prepare the rest: slice galangal, chilies, and kaffir lime leaves into thin strips; have the basil ready.
3. Heat a little coconut cream in a pan, fry the Namjai Green Curry Paste until fragrant and the color deepens.
4. Add the beef and stir until well coated with the curry paste.
5. Add the pea eggplants and remaining coconut milk, stir to combine.
6. Add kaffir lime leaves and basil, then turn off the heat.

Many people have heard that Thai curry is a healthy food, because many of the ingredients in curry paste have medicinal properties — making Thai curry a nourishing dish worth having at every meal. Today let’s look at “chili,” the main ingredient found in every curry paste recipe, and what benefits it actually offers.

• Chilies contain antioxidants that help slow aging
• They help boost mood by encouraging the body to produce endorphins (the “happy” hormone)
• They help strengthen the immune system
• They contain vitamin C, which supports collagen production in the body
• They help nourish and protect eyesight
• They help stimulate appetite
• Capsaicin helps energize the body
• They support the body’s detox process
• They help relieve cold symptoms, runny nose, and phlegm
• They help relieve coughing

On top of that, chilies make food look more appetizing, and their heat stimulates the taste buds, making every meal even more delicious. Now that you know all this, go grab some curry paste and get cooking!

Source: medthai.com

Available at: Foodland, Gourmet Market, Tops Supermarket, and Tesco Lotus
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Curry paste comes in many colors, and each color has its own natural origin from the herbs used to make it. Today Namjai takes you through the main curry paste colors and their signature dishes.

1. Green — green spur chilies plus green herbs like coriander = green curry paste. Its signature is a pale green, slightly thick, glossy broth with a touch of heat and a sweet fragrance.
2. Red — large dried chilies = red curry paste. Its signature is a red broth with a light sheen of oil and a well-rounded flavor.
3. Yellow — large dried chilies plus herbs and spices = massaman curry paste. Its signature is the fragrance released from roasting the herbs and spices, a thick broth with a glossy red sheen on top, and a sweet-leaning flavor that isn’t very spicy.

Beyond its beautiful, appetite-inducing colors, Namjai curry paste is also easy to cook with and delivers a rich, authentic home-kitchen flavor built on a recipe that’s over 60 years old.

Available at: Foodland, Gourmet Market, Tops Supermarket, and Tesco Lotus
Follow us for special promotions on LINE: https://lin.ee/390BrG3Qa
Call: 02-809-8233-7
(Mon–Fri 8:30am–5:00pm)