Photograph of the finished Nam prik ong

Thailand · Chẻo cà chua thịt băm Chiang Mai

Nam prik ong

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 240 g
  • Photograph of Tomato Tomato 320 g
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Dried shallots Dried shallots 80 g
  • Photograph of Garlic Garlic 40 g
  • Photograph of Lemongrass Lemongrass 40 g
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 20 g
  • Photograph of Fish sauce Fish sauce 32 ml
  • Photograph of Palm sugar Palm sugar 20 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Coriander Coriander 20 g
  • Photograph of Spring onion Spring onion 20 g
  • Photograph of Long beans Long beans 160 g
  • Photograph of Cabbage Cabbage 200 g

Method

  1. 1 Soak dried chili peppers in warm water for 15 minutes until softened, drain well, then grind them together with dried onions, garlic, lemongrass, and shrimp paste to form a smooth paste.
  2. 2 Mince the pork, halve the cherry tomatoes or cut the regular tomatoes into small pieces.
  3. 3 Sauté the mixture of spices with cooking oil over medium heat for 3 minutes until fragrant, then add the minced meat and stir-fry until cooked through.
  4. 4 Add the tomatoes, season with fish sauce and palm sugar, and simmer over low heat for 20 minutes until the tomatoes break down into a thick paste and a red oil film forms on the surface.
  5. 5 Sprinkle with cilantro and green onions, ladle into small bowls, and serve with sliced green beans and raw cabbage.

With an appliance

  • Oven 45 min

    Replace step 4: put the minced meat, tomatoes, and spices into a heatproof pot, cover loosely, and cook on the middle rack of the oven at 180 degrees for 20 minutes, stirring once at minute 12. The sauce will remain thick and oily without needing constant monitoring.

Start cooking