Impossible Curry

Namya paste is usually made for fish curries. It has a ton of spices like fingerroot (gra-chai or Chinese ginger so called because the shape of the rhizome resembles that of fingers growing out of a center piece), shallots, dried red chilies, kaffir lime, coriander seeds, garlic, lemongrass and galangal. The paste itself is vegetarian so can be used in making vegetarian curries too @sarchakra

PREP TIME: 10 mins

COOK TIME: 20 mins



  • Impossible burger mince
  • Peanut oil 2 tbsp
  • Salt to taste
  • Onion 1, chopped
  • Ginger 1 tbsp, chopped
  • Garlic 3 cloves, chopped
  • Carrots 2, thinly chopped
  • Broccoli florets 1 cup
  • Red bell pepper ½, cut into chunks
  • Green bell pepper ½, cut into chunks
  • Coconut milk 2 cups
  • Palm sugar 1 tbsp
  • Chili paste 1 tbsp
  • Curry paste 2 tbsp
  • Basil for garnish
  • Cilantro for garnish
  • Lime juice 2 tbsp


  • Heat oil. Add sliced onions and carrots. Sauté for minute on high heat.
  • Add the broccoli, red bell pepper, green bell pepper, garlic and ginger. Cook for a few seconds.
  • Push the veggies to one side and add the impossible burger ground. Fry for a minute or so.
  • Add the Namya Curry Paste. Fry till the spice paste and veggie meat is no longer pink.
  • Add coconut milk. Bring to a gently simmer.
  • Add palm sugar, chili paste and salt. Add lime juice.
  • Garnish with cilantro and basil. Serve with rice or noodles.

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Impossible Curry
Impossible Curry with Jasmine Rice, Penang Curry Chicken and Blistered Shishito Peppers

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