Friday, November 15, 2013

Thai Pork with Tomato (Nam Prik Ong)

Thai Pork with Tomato (Nam Prik Ong)

This recipe is Thai and it is almost similar to Khmer Prohok Khtis, but the Thai use Kapi instead of Prohok and no coconut milk involve in this recipe. Serve with long bean, trop, cucumber ect…and steam rice or sticky rice.

1 cup of ground pork (8oz)
1 T of red curry paste
1 big tomato peel the skin off chopped to small pieces
1 T of kreoung is lemongrass paste (this has lemongrass, red Mexico chili, kaffir lime leaves, cilantro stems, and galangal)
3 cloves of garlic minced
2 shallots minced
5 Thai red chilies more or less up to you
2 T of fish sauce
1 T of tamarind concentrate
1 T of palm sugar or brown sugar
1 T of Kapi
2 T of oil to fry

In a mortar pestle pound the lemongrass paste with Thai red chilies, garlic, and shallot to paste set aside (you only need 1 T of this paste)

In a hot fry pan add oil fry the red curry paste and lemongrass paste until fragrant
Add ground pork fry until no longer pink, and then add Kapi, fry and mix it well (this part will have a very strong smell)
Now add the rest of the ingredients and fry until all mix and pork cook all the way, taste and adjust to your taste bud. Let it cool and serve with sticky rice and any vegetable you like.


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