Nam Prik Ong (Thai Pork and Tomato Chile Dip) - Sticky Rice Thai Kitchen (2024)

For the chili paste

• 8 small dried chilies
• 8 big dried chilies if you have a hard time with spices Or use 10 big dried chilies and no small dried chilies
• 10 garlic cloves
• 1 cup shallots Chop into smaller pieces to fit in a cup or 5-6 small shallots.
• 1 tablespoon shrimp paste or 2 tablespoons miso paste
• 4 tbsp water to get the blender going

For the Dip

• 2 tablespoons vegetable oil
• 1 lb ground pork
• 1 lb tomatoes 5-6 Roma tomatoes. If using bigger varieties such as beef steak, use 3-4 tomatoes.
• 200 mL water
• 2 teaspoons salt
• 1 tablespoon tamarind concentrate
• 2 tablespoon cilantro chopped
• 2 tablespoons green onion chopped

Make the chili paste for the dip.

• Use kitchen scissors to cut the chilies. Then, soak the dried chilies to soften them. This should take about 5 minutes.

• Meanwhile, peel the garlic and shallots to prepare them. Chop the shallots into smaller pieces to fit into a measuring cup.

• In a blender, combine 4 tablespoons of water, shrimp paste, shallots, garlic, and the rehydrated dried chilies. Blend until it forms a paste, as shown in the picture above. This process should take about 40 seconds.

Make the Dip.

• In a skillet, heat vegetable oil over medium heat. Stir-fry the chili paste in the oil for a few minutes until fragrant.

• Add ground pork to the skillet and stir-fry until it is fully cooked. Use a spatula to break up the meat and stir it frequently. This process should take about 5 to 8 minutes.

• Add the tomatoes and continue to stir-fry until they release their juices, creating a saucy consistency similar to pasta sauce. If you prefer to have tomatoes remain in bigger chunks, take less time to stir fry.

• Season with tamarind concentrate and salt. Start by adding 1 teaspoon of salt and adjust to taste. In my family, we typically use 2 teaspoons each time we prepare this dish.

• Sprinkle some chopped green onion and cilantro.

• Serve with fresh crunchy vegetables like lettuce, cabbage, green beans, and cucumbers. Alternatively, pair with rice, boiled eggs, pork rinds or pasta noodles. Enjoy your meal!

@stickyricethaikitchen

Nam Prik Ong (Thai Pork and Tomato Chile Dip) Ingredients ⬇️ For the chili paste 8 small dried chilies 8 big dried chilies if you have a hard time with spices Or use 10 big dried chilies and no small dried chilies 10 garlic cloves 1 cup shallots Chop into smaller pieces to fit in a cup or 5-6 small shallots. 1 tablespoon shrimp paste or 2 tablespoons miso paste 4 tbsp water to get the blender going For the Dip 2 tablespoons vegetable oil 1 lb ground pork 1 lb tomatoes 5-6 Roma tomatoes. If using bigger varieties such as beef steak, use 3-4 tomatoes. 200 mL water 2 teaspoons salt 1 tablespoon tamarind concentrate 2 tablespoon cilantro chopped 2 tablespoons green onion chopped Full recipe and tips www.stickyricethaikitchen.com and search “Nam Prik Ong” #simplerecipe#lowcarbrecipes#highprotein#healthyrecipes#dinnerideas#dip#appetizers#main#namprikong#thaifood#thaicuisine#tiktokfood

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