Nam Prik Ong - Thai spicy chili dip with minced pork

I think Nam Prik (Thai spicy chili dip), the spicy chili dip that we usually eat with all kinds of veggies, is the most original Thai food. We have so many types of Nam Prik you could fill an entire cookbook with them. At home with my parents, it hardly be a day when we didn’t have Nam Prik with veggies on our table.

Nam Prik Ong is a famous Nam Prik from Northern of Thailand. It has a mild taste. Not too spicy compare to other type of Thai Nam Prik dips. The red color is from tomatoes and a large dried chili (paprika type of chili) that is not very spicy. So even the little ones will enjoy eating them too. 😊

Ingredients:

Paste for the dip

~ 10 dry sweet chili or 3 tbsp sweet paprika powder

~ 1 dry chili (optional)

~ 4 clove garlic (sliced)

~ 3 large shallot (sliced)

~ 1 tbsp shrimp paste

The chili dip

~ 100 g. mince meat (pork, chicken, beef)

~ 2 clove garlic (fine chopped)

~ 10 sherry tomato (halves)

~ 3 tbsp cooking oil

~ 1 tbsp salt

~ coriander and spring onion for garnish

How to:

✔️ Preparing the paste in a mortar or food blender. (If using a blender, add 5 of the sherry tomato in the blender too to make the paste more smooth)

✔️ Fry minced garlic until golden brown, Add the paste and stir until it has a nice aroma (3-5 mins), medium heat.

✔️Add minced meat and fry it until it is cooked. And add sherry tomato and salt.

✔️ Cook the chili dip until tomato is soft and mushy, then turn off the heat. Garnish with coriander and spring onion once serve.