Easy curry sauce recipe- Northern spicy meat and tomato dip

Northern spicy meat and tomato dip (Nam Prig Ong) is an easy curry sauce recipe from Northern Thai region. Despite the name is “spicy”, it is just mild in taste (according to my tongue). If you have a chance to come to northern Thai region-Chiang Mai, Chiang Rai, Lampang, etc- and have local dinner, I’m sure that this dish would be one in the menu list. It is one of the most famous Northern Thai (or what we called Lanna) food.

Easy curry sauce recipe- Northern spicy meat and tomato dip

9 Dried chilli (or 2 tbs. crushed chilli)

3 tbs. Shallot

2 tbs. Garlic

1 ½ tbs. Shrimp paste

1 ts. Salt

1 tbs. Galangal

1 tbs. Palm sugar

1 ½ cup Ground pork

4 cups Tomato, thoroughly sliced

2 tbs. Fish sauce

1 tbs. Coriander root

Coriander, spring onion for topping

1. Crushed dried chilli, shallot, garlic, coriander toot, galangal, salt and shrimp paste together.
2.  Add palm sugar, ground pork, and sliced tomato.
3. Fried the curry paste with oil. Flavor with fish sauce.
4. Top with coriander and sliced spring onion.

This  homemade curry sauce has lots of fresh vegetable as side dishes.  Of the fresh vegetable that Thais eat with this menu are cucumber, coriander, cabbage, yardlog bean, etc. Surely this menu will be good for your health! Though Northern Thai people usually eat this dish with sticky rice, jasmine rice is okay. I myself sometime use this easy curry sauce recipe as a pesto for pasta and it’s get along really well. Kind of fusion food. :) You can also try it if you’d love to. 

Photo:

- http://library.cmu.ac.th