Namjai Curry Paste Base: No Matter What You Cook, It Always Comes Out On Top!

When it comes to food that hits the spot — whether from your regular spot or your family’s signature dish, the one you eat every day without ever getting tired of it — that’s because of a flavor that’s unique, unlike anywhere else. Ever wonder why, even when two shops serve the same menu, you insist you have to eat this dish only at that particular place? It comes down to the cook’s hand — that’s the real answer…

The same goes for Namjai Curry Paste — every pack is “packed with a full range of herbs, with no preservatives,” yet we can still add our own local herbs and ingredients to elevate a dish’s flavor to its fullest, and that’s exactly how a household staple or a regular go-to restaurant dish comes to be.

Rich Panang Beef

Just pound in some peanuts along with coriander seeds and cumin, and this bowl of panang instantly becomes richer and more full-bodied. The peanuts also help bring out the fragrance of the cumin even more.

Ingredients (serves 2)

• Namjai Panang Curry Paste, 2 tablespoons
• Roasted coriander seeds, 1 teaspoon
• Ground roasted cumin, 1 teaspoon
• Vegetable oil, 2 tablespoons
• Thinly sliced beef, 200g
• Coconut cream, 1 cup
• Fish sauce, 2 tablespoons
• Coconut sugar, 2 tablespoons
• Crushed roasted peanuts, 1 tablespoon
• Pea eggplant, ½ cup
• Green-red spur chili, diagonally sliced, 2 pieces
• Kaffir lime leaves, torn in half, 3

Method

1. Pound the curry paste together with the coriander seeds and cumin until well combined
2. Stir-fry the panang curry paste in oil until fragrant
3. Add coconut cream followed by the beef, stir-frying until the paste starts to release its oil
4. Season and taste as you go, add the pea eggplant, and before turning off the heat, add the torn kaffir lime leaves and spur chili
5. Scoop into a bowl, top with fresh coconut cream, and serve with hot rice

Spicy Stir-Fried Wild Boar, Bold and Fragrant

Besides the young peppercorns and bird’s eye chilies we’re all familiar with, there’s another less-familiar ingredient called “fingerroot” (krachai lookalike but different) — a wild rhizome herb that grows underground, similar to galangal. It can be used in cooking or as medicine, but for this bold stir-fry, we’ll slice the head of the fingerroot thin and stir-fry it in place of krachai, or pound it together with the curry paste — guaranteed to send its fragrance all the way down the street.

Ingredients (serves 2)

• Namjai Jungle Curry Paste, 2 tablespoons
• Vegetable oil, 3 tablespoons
• Thinly sliced wild boar meat, 300g
• Finely pounded bird’s eye chili, 10 pieces
• Young peppercorns, 5 clusters
• Sliced fingerroot, 1 small rhizome
• Red spur chili, diagonally sliced, 2 pieces
• Torn kaffir lime leaves, 3
• Fish sauce, 2 tablespoons
• Oyster sauce, 1 tablespoon
• Sugar, 1 tablespoon

Method

1. Heat oil in a pan until hot, add the wild boar meat with the curry paste, and stir-fry until fragrant (add a little cooked water)
2. Season and taste as you go
3. Add the bird’s eye chili and spur chili, stir-fry, then add the young peppercorns, sliced fingerroot, and kaffir lime leaves, stir-frying until fragrant
4. Serve with hot rice

Crispy Pork with Chili & Ginger Stir-Fry, Bold and Full of Flavor

Some recipes for this stir-fry do or don’t include pounded ginger in the curry paste itself, but for extra Thai-style boldness, add sliced mature ginger and ground dried shrimp, pounding them together with the curry paste — fair game by the rulebook, but be warned, you’ll go through a whole pot of rice.

Ingredients (serves 2)

• Namjai Chili & Ginger Curry Paste, 2 tablespoons
• Fresh mature ginger, sliced, 3 slices
• Ground dried shrimp, 1 tablespoon
• Vegetable oil, 2 tablespoons
• Crispy pork, sliced, 1 cup
• Blanched yardlong beans, cut into pieces, 1 cup
• Fish sauce, 1 tablespoon
• Coconut sugar, 2 tablespoons
• Shredded kaffir lime leaves, 3

Method

1. Pound the curry paste together with the ginger and ground dried shrimp until well combined
2. Stir-fry the chili-ginger paste in oil until fragrant (add a little cooked water)
3. Add the crispy pork and blanched yardlong beans, stir-frying quickly until combined
4. Season and taste as you go, then sprinkle in some of the shredded kaffir lime leaves before turning off the heat
5. Serve, garnished beautifully with the remaining shredded kaffir lime leaves

And there you have it — the answer to that unbeatable flavor: adding the (not-so) secret ingredient, Namjai Red Curry Paste, to elevate any dish into “the one you can only get right here.”

Keep Namjai in your kitchen for guaranteed deliciousness every time!
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