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
YIELDS: 5
Ingredients
- 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
Method
- 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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