Nam Prik Ong Kai (Spicy chicken and Tomato dip). Stir until chicken mince is cook, add fish sauce, palm sugar, and tamarind paste, stir well, turn the heat on low and continue cooking until the mixture becomes thick, then turn the heat off Put in a bowl and serve with fresh or steamed vegetables and soft boiled Egg. Enjoy Nam prik ong, found in northern Thailand, is a pork-based relish that balances the sweet acidity of tomatoes with savory fermented soybeans and shrimp paste, all of it accompanied by the heat from pounded dried chiles. Nam Prik Ong (น้ำพริกอ่อง) is a Northern Thai food. Nam Prik Ong Kai (Spicy chicken and Tomato dip)

You can have Nam Prik Ong Kai (Spicy chicken and Tomato dip) using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Nam Prik Ong Kai (Spicy chicken and Tomato dip)
  1. You need 250 g of Chicken minced.
  2. It’s 2 tablespoons of Red Curry Paste.
  3. You need 6 of cherry Tomatoes, cut in half.
  4. It’s 1 tablespoon of Tamarind paste.
  5. It’s 1 teaspoon of Palm sugar.
  6. Prepare 1 tablespoon of fish sauce.
  7. Prepare 1 tablespoon of Canola oil for fry.

This version is a riff on nam prik ong, which is typically found in northern Thailand and made with pork or beef. Of course, the Thai version is much more flavorful and instead of eating it pressed between two buns, nam prik ong is eaten as a dip. Minced pork is combined with a tangy tomatoey sauce that incudes chillies, garlic, lemongrass. A typical Kontok dinner menu consists of Pork-Tomato Chili Dip (Nam Prik Ong), Green Chili Pepper Dip (Nam Prik Num), Fried Chicken (Gai Tod), Chaingmai Curry Pork (Geang Hungley), Fried Banana (Kleuy Tod) and all of the vegetable condiments that go with chili dip, plus steamed sticky rice and steamed jasmine rice. พริกน้ำปลา ทำง่ายสีสวยอร่อย Thai Chili Fish Sauce (Phrik Nam Pla).

Nam Prik Ong Kai (Spicy chicken and Tomato dip) instructions
    1. Wash tomatoes, pat dry, cut in half and put in a mortar with red curry paste.. Pound tomatoes with red curry paste until mix well..

  2. Heat oil in a frying pan on medium heat. When oil is hot, add the paste, stir fry until fragrant, and then add chicken minced.

  3. Stir until chicken mince is cook, add fish sauce, palm sugar, and tamarind paste, stir well, turn the heat on low and continue cooking until the mixture becomes thick, then turn the heat off.

  4. Put in a bowl and serve with fresh or steamed vegetables and soft boiled Egg.Enjoy.

  5. This is a red curry Paste I used.

  6. .

It originates from Northern Thailand, and the final taste is a delicious blend of sweet, sour and salty, and is somewhat mild in heat, particularly when compared to most other Thai … Nam Prik Ong is basically a Thai dish that consists of ground pork, tomatoes, garlic, and chilis, and is commonly served as an appetizer or side dish. The flavor brings all of those Thai flavors you would expect, and should be eaten with vegetables, pork cracklings, or rice. Nam Prik Noom is a Northern Thai green chili dip. Every time I make it Iâ m shocked again at how easy it is to make. Nam prik noom is one of the tastiest green chili dips you could ever eat.