Thai Nam Prik Ong Recipe

5 from 1 vote

This Thai nam prik ong recipe makes a spicy pork and tomato dip from Northern Thailand that’s one of our favourite nam priks, which are Thai dips or relishes. Served with fresh or steamed vegetables or with sticky rice which you dip into the bowl, nam prik ong is the most approachable of the Thai relishes, not being as pungent or fiery, although locals love to add extra chillies.

Prep Time10

Cook Time10

Total Time20

Course: Dip, Side Dish

Cuisine: Thai

Servings: Bowl

Calories: 740kcal

Author: Terence Carter

Equipment

Ingredients

5 dried long red chillis sliced and deseeded
3 tbsp shallots chopped finely
2 tbsp garlic chopped
½ tbsp shrimp paste
1 tbsp oil
8 sida tomatoes or cherry tomatoes, quartered
2 Roma tomatoes sliced into chunks
150 g minced pork
1-2 tsp fish sauce
1-2 tsp palm sugar
sprigs of coriander

Metric - US Customary

Instructions

Rehydrate the chillis by placing them in a bowl of warm water for 10 minutes.
Using a mortar and pestle, make the paste by adding the chillis, garlic, shallots and shrimp paste and using the pestle pound to a smooth paste. Add the tomatoes and pound gently to break down the pieces.
Heat the oil in a wok over low-medium heat. Add the paste and cook out for a couple of minutes until it releases some oil and has become fragrant.
Turn up the heat to medium-high, add the pork mince and stir-fry for 1 minute or until the mince is cooked through. Add chopped tomato and cook for a further 1 minute.
Add a little water to the wok and season to taste with fish sauce and palm sugar. Cook for a couple of minutes more to let the relish reduces and thicken.
Place in a serving bowl, garnish with some corianders sprigs and serve with fresh vegetables and sticky rice.

Nutrition