Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, nam prik ong kai (spicy chicken and tomato dip). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Nam Prik Ong Kai (Spicy chicken and Tomato dip) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Nam Prik Ong Kai (Spicy chicken and Tomato dip) is something which I have loved my entire life.
Make nam prik ong, a fiery chile dip from Northern Thailand's Chiang Mai region made with dried chiles Kanlaya Supachana of Brooklyn's Chiang Mai brings her heat game with this spicy dip. Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY. Nam Prik Ong is a Thai dish that's something like a pork chili con carne, but in Thailand this is used as a dipping sauce for sticky rice and other dippables.
To begin with this particular recipe, we have to prepare a few components. You can cook nam prik ong kai (spicy chicken and tomato dip) using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Nam Prik Ong Kai (Spicy chicken and Tomato dip):
- Prepare 250 g Chicken minced
- Get 2 tablespoons Red Curry Paste
- Get 6 cherry Tomatoes, cut in half
- Prepare 1 tablespoon Tamarind paste
- Get 1 teaspoon Palm sugar
- Get 1 tablespoon fish sauce
- Make ready 1 tablespoon Canola oil for fry
It's madly spicy, will add a kick to whatever you put it on, and will probably make your eyes bloodshot. Spicy Tomato Minced Meat aka Nam-prik-ong in Thai. This is a surprisingly good meat dish that can be prepared earlier and serve with som. Make nam prik ong, a fiery chile dip from Northern Thailand's Chiang Mai region made with dried chiles, pork and tomatoes.
Steps to make Nam Prik Ong Kai (Spicy chicken and Tomato dip):
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- 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.
- 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
- 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
- This is a red curry Paste I used
Tart tomatoes are enriched with fatty pork belly and laced with toasted dried chiles in this addictive dip. Pla raa , an infamously pungent, unfiltered fish sauce and the source of this dish's deep umami flavor, is rendered mellow and fragrant through slow simmering—a technique known as ong. This is a tasty Thai appetizer that is great for serving crowds. For an extra-special presentation, take about a spoonful of the filling and place it into little endive "boats" — making serving spoons Beef Nam Tok (beef with a spicy dressing) Thailand. This is the shortcut to make Nam Prik Ong because I have no time and the some original recipe of Nam Prik Ong is hard to find in my hometown so… "Nam Prik" is a spicy dip that's a staple in Thai meals.
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