Nam Prik Ong is a very popular Northern Thai recipe. The main ingredient of Nam Prik Ong is ground pork and the dish is usually served with a selection of lightly steamed vegetables and crispy pork skins together with a small bowl of “Sticky Rice“. Frequently eaten in Thailand as an appetizer, this dish can also be ordered as part of any Thai meal.
Nam Prik Ong, unlike some of the other Nam Prik Thai recipes, is not a particularly spicy dish and in any case the vegetables do help to reduce any excess heat from the chilli paste. Nam Prik Ong may be eaten with a spoon but is more often eaten with the fingers by dipping a small piece of sticky rice or vegetable into the Nam Prik mixture. The crispy pork skins, known in Thailand as Kaep Moo, add a delightful change of texture.
125 grm Ground Pork
1 Tsp Red Curry Paste
1 Large tomato, skin removed and finely chopped
3 Cloves garlic, crushed
2 Tbsp Cooking Oil
2 Tbsp Fish Sauce
1 Tbsp Lime juice (or lemon juice)
1 Tsp Palm sugar (ordinary sugar may be substituted)
1 Tbsp Coriander (for garnish)
1. Heat the oil in a wok or frying pan until moderately hot
2. Add garlic and fry until golden brown
3. Add the curry paste and stir well.
4. Add the ground pork and stir fry until the meat loses its pink colour.
5. Add the tomato, fish sauce, lime or lemon juice and sugar. Continue to stir fry for 2 minutes
6. Put the mixture into a small bowl and garnish with the coriander.
7. Serve with a selection of lightly steamed vegetables and sticky rice.