Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, nam prik ong kai (spicy chicken and tomato dip). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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 The resulting relish is spicy, sour, sweet, and savory—ideal for dipping. We recommend serving nam prik ong with an assortment of raw. 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.
Nam Prik Ong Kai (Spicy chicken and Tomato dip) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Nam Prik Ong Kai (Spicy chicken and Tomato dip) is something which I have loved my entire life.
To get started with this 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 that.
The ingredients needed to make Nam Prik Ong Kai (Spicy chicken and Tomato dip):
- Prepare 250 g Chicken minced
- Prepare 2 tablespoons Red Curry Paste
- Prepare 6 cherry Tomatoes, cut in half
- Take 1 tablespoon Tamarind paste
- Take 1 teaspoon Palm sugar
- Make ready 1 tablespoon fish sauce
- Prepare 1 tablespoon Canola oil for fry
In this recipe, we use a delicious prepared "Prik Khing curry Paste". If you have fresh ripe local tomatoes, it really makes the final result outstanding. Serve this as a main course with sticky rice, fresh vegetables such as cucumbers. Nam prik is a chile-based dip found all over Thailand.
Instructions 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
This recipe is a riff on nam prik ong, which is typically found in northern Thailand and made with pork or beef. We swapped the meat for cashews; it gives the dip a healthyish twist as well as a smoother, creamier texture. Nam Prik - Thai chili dipping sauce! Nam prik ta daeng, meaning red-eye chili sauce, is basically a garnish of pounded dry chillies with a bit of fish sauce and lime juice. It's madly spicy, will add a kick to whatever you put it on, and will probably make your eyes bloodshot.
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