Nam Prik Ong Recipe

This recipe for Nam Prik Ong is an absolute favorite of mine because it combines bold and fragrant flavors with just the right hint of spice, taking my tastebuds on a mini vacation to Thailand. Plus, crafting this dish makes me feel like a culinary rockstar, especially when served up with an array of fresh veggies and that perfectly sticky rice.

I adore making recipes with strong tastes, and Nam Prik Ong is a Northern Thai relish that never fails to please. I use 300 grams of ground pork to give it a savory kick, while 200 grams of chopped tomatoes lend a brightness that keeps it from being too heavy.

Although the next paragraph doesn’t quite have the same good snappiness, go ahead and read on to find out how I add Thai red curry paste, fresh bird’s eye chilies, palm sugar, and fish sauce to turn the good-tasting and good-for-you dish into a harmonious whole with the memorably named bird’s eye chili sauce on top.

Ingredients

Pork, Ground: Hearty protein packed base, adds a savory and delicious taste.

The juicy and tangy tomatoes impart both sweetness and acidity.

The paste for Thai red curry is aromatic and spicy; it infuses bold flavors.

Fish Sauce: Rich in umami, it imparts a salty depth that balances the dish.

Palm sugar contributes sweetness with undertones of caramel.

Garlic: Strongly scented and flavored; boosts the umami in a dish.

Optional heat from Bird’s Eye chilies; add if you want it spicy.

Slightly sweet with a hint of sharpness: shallots.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 300 grams ground pork
• 200 grams tomatoes, chopped
• 3 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 cloves garlic, minced
• 1 tablespoon shallots, finely chopped
• 1 to 2 fresh bird’s eye chilies, finely chopped (optional, for extra heat)
• 1/4 cup water or pork broth
• Fresh coriander leaves for garnish
• Sliced cucumbers, for serving
• Long beans, for serving
• Cabbage leaves, for serving
• Sticky rice or cooked jasmine rice, for serving

Instructions

1. Put the vegetable oil in a large skillet or wok and heat it over medium.

2. Minced garlic and finely chopped shallots join the pan, sautéing until everything is fragrant and slightly golden, about 1-2 minutes.

3. Combine the Thai red curry paste and chopped bird’s eye chilies (if using), and cook for another minute to release their flavors.

4. To the pan, add the ground pork. With a spatula, break it up into small pieces and cook it until it is browned and cooked through.

5. After the pork finishes cooking, mix in the chopped tomatoes, ensuring they blend well with the meat and spices.

6. Add the water or pork broth and stir to combine, then let the mixture simmer for about 5-10 minutes until the sauce thickens and the tomatoes break down.

7. Mix the fish sauce and palm sugar into the dish, making sure the sugar dissolves and the sauce and sugar are evenly distributed throughout the dish.

8. Sample the blend and recalibrate the seasoning if needed, adding a touch more fish sauce or sugar to your taste.

9. Move the Nam Prik Ong to a dish for serving, and then garnish it with fresh coriander leaves.

10. Accompany with long beans, sliced cucumbers, cabbage leaves, and either sticky or jasmine rice on the side. Enjoy!

Equipment Needed

1. Large skillet or wok
2. Measuring tablespoons
3. Knife
4. Cutting board
5. Spatula
6. Mixing spoon
7. Measuring cup
8. Serving dish

FAQ

• What is Nam Prik Ong?A Thai chili dip, Nam Prik Ong, combines ground pork and tomatoes and is blessed with vibrant flavors from red curry paste, fish sauce, and palm sugar. Serve it with a fresh vegetable platter, and be sure to have plenty of rice; otherwise, you will be in the same predicament as the Laotians who first experienced this dish.
• Can I use a substitute for palm sugar?Brown sugar or light honey can be used in place of palm sugar, but the taste may be somewhat different.
• Can beef be used instead of pork?Ground beef can be used in place of pork, but the traditional taste and texture will change a bit.
• How do I adjust the spiciness?To lower the heat level, use fewer or no bird’s eye chilies. To kick up the heat, use more or adjust the amount to your liking.
• What’s the best way to serve Nam Prik Ong?Best served warm, the dish is accompanied by fresh vegetables such as cucumbers, long beans, and cabbage and either sticky rice or jasmine rice.
• Can I make this dish ahead of time?Indeed, Nam Prik Ong can be prepared beforehand and kept in an airtight container in the refrigerator for up to 2 days. It can also be stored in the freezer for up to 1 month. Always try to reheat before serving it for the best results.
• Is there a vegetarian version?For a vegetarian version, use firm tofu or tempeh in place of ground pork, and replace fish sauce with soy sauce or a vegetarian fish sauce alternative.

Substitutions and Variations

Vegetable Oil: Canola Oil or Peanut Oil
Palm sugar: Brown sugar or coconut sugar
Fish sauce: Soy sauce or tamari (for a less fishy alternative)
Pork, in a form ready for grinding: Chicken, as ready for grinding; Turkey, as ready for grinding.
Red curry paste from Thailand: Use either homemade red curry paste or store-bought red curry paste (for a different flavor profile).

Pro Tips

1. Use Fresh Ingredients For the best flavor, use fresh garlic and shallots instead of pre-minced or dried versions. This will enhance the overall aroma and taste of the dish.

2. Toast the Curry Paste When adding the Thai red curry paste, allow it to cook for a minute or two to release its essential oils and deepen its flavor before adding the pork.

3. Tomato Texture If you prefer a smoother sauce, you can lightly mash the tomatoes as they cook to help them break down more thoroughly, which will create a richer sauce.

4. Balance the Flavors Taste the dish during step 8 after adding fish sauce and palm sugar. Adjust the seasoning gradually, balancing the salty, sweet, and spicy elements to match your preferences.

5. Rest the Dish After the Nam Prik Ong is finished cooking, let it sit for a few minutes before serving to allow the flavors to meld together further, which will enhance the overall taste.