Namjai Curry Paste — Trusted for Over 70 Years

Ingredients (serves 2):

• Namjai Curry Paste — 2 tbsp
• Pork belly, sliced — 300 g
• Long beans — 50 g
• Kaffir lime leaves — 3
• Bird's eye chilies — 3
• Sliced fingerroot (krachai) — 2 nubs
• Palm sugar — 1 tbsp
• Garlic — 1 tbsp

Method: Fry the curry paste with a little oil until fragrant, add the sliced pork and stir-fry until cooked, season with fish sauce, sugar; finish with Thai basil, chilies and fingerroot for aroma.