Nam Prik Ong is one of the oldest dishes from the Lanna period. It is a famous Northern dish. This dipping sauce is eaten with
fresh or steamed vegetables, deep fried pork skin (pork rinds) and/or sticky rice. Most Thai dipping sauces do not contain meat.
The most common meat in Nam Prik Ong is pork. Meat substitution is very uncommon in this dish. This dish is
very healthy - high in vitamin A and beta-carotene.
- Clean grape or cherry tomotoes, cut in half lengthwise.
- Clean accompanying vegetables like cucumbers, carrots, broccoli, cauliflower, and green beans. Cut into bite size pieces.
- Heat oil in a sauce pan. On medium-high heat, add red curry paste in the sauce pan. Stir fry until fragrant.
- Add ground pork and break the ground pork with a cooking spoon or a spatula. Do not let it remain in big chunks.
- Stir frequently until ground pork is cooked.
- Once ground pork is cooked, add tomatoes. Stir well.
- Once tomatoes are cooked, add water, fish sauce and sugar. Bring to boil. Turn off heat.
- Serve with fresh/steamed vegetables, deep fried pork skin (pork rinds) and/or sticky rice.
- Serving size: 1-2 persons.
- To increase or reduce spiciness, add or lessen red curry paste.
- Fish sauce and sugar amounts can be more or less depending on the taste of the tomatoes. Some types of tomatoes are
sweet enough that sugar can be omitted.
- Sticky rice can be substituted with regular white rice.
1 cup Ground pork
20-25 Grape/cherry tomatoes
2 tablespoons Red curry paste
2 1/2 teaspoons Sugar
1 tablespoon Fish sauce
2 tablespoons Vegetable oil
1/2 cup Water