Authentic Thai Nam-Prik-Ong with Spring Vegetables by Marni XutoLeave a Comment
Here is another fab recipe from Marni Xuto: Nam-Prik-Ong with Spring Vegetables.
Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer and can often be found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok.
Check out Marni’s website for more information here and make sure to follow her on social media for delicious recipes and top tips for cooking Thai food.
This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.
Originating from Northern Thailand, this dish can be eaten by hand, is easy to make, and is a great dish to share as a dipping sauce in particular. Although it isn’t widely known outside Thailand, it is a true Thai favourite.
Marni’s Nam-Prik-Ong is served in our Stainless Steel Tri-Ply 9cm Mini Pan. These brilliant little pans are perfect for serving individual portions, side dishes, jus, gravies, you name it. They also come in Copper Tri-Ply!
Did you know: Nam-Prik means “hot sauce” from nam meaning water and prik meaning chillies!
Prep time: 15 minutes
Cooking time: 45 minutes
Ingredients for the chilli paste
- 100g of shallots, chunkily chopped
- 4g of mild dried chilli, soaked in water
- 2g os kaffir lime leaves with the stalks removed
- 1 stalk of lemon grass, chunkily cut
- 1 bulb of garlic, peeled
- 2 tbsp of water
- 1 tbsp of oil
- 1 tsp of shrimp paste
- 2/3 tsp of salt
Ingredients for the dip element
- 400g of tomatoes, chopped
- 250g of lean pork mince
- 150ml of water
- 90 ml of vegetable oil
- 1.5 tsp of sugar
- 1 tsp of fish sauce
- 1 tsp of tomato puree
Serve with your choice of spring vegetables
- 1 artichoke
- 1 handful of asparagus
- 1 handful of carrots
- 1 handful of cabbage
- 1-2 aubergines
- Stainless Steel Tri-Ply 9cm Mini Pan
- Copper Base 20cm Saucepan
- Stainless Steel Steamer
- Copper Tri-Ply 24cm Non Stick Frying Pan
- Pestle and mortar or electric blender
Marni uses pans from across our ranges in this recipe. Check out what we love about each of them here!
Cooking Method for the Nam-Prik-Ong
- Blend the chilli paste ingredients in an electric blender or pound them in a pestle and mortar.
- Gently fry the paste with the vegetable oil in a Copper Tri-Ply 24cm Non Stick Frying Pan, over medium heat until it has infused.
- Add in the mince and fry it over a medium heat, stirring it until the mince is cooked.
- Next to add are the tomatoes. Stir them until the tomato peel comes away from the flesh.
- Pour in the water and bring it to the boil for approximately 5 minutes. Simmer it until the liquid reduces (approximately 25 – 30 minutes), making sure you stir it regularly.
- Meanwhile, prepare the Copper Base 20cm Saucepan and Stainless Steel Steamer. The time you steam the vegetables for will depend on your preference.
- Turn your attention to the Nam-Prik-Ong mixture. Season with the sugar, fish sauce, and tomato puree. Turn the heat up and cook for another 3 minutes.
- Finally, transfer the Nam-Prik-Ong into a Stainless Steel Tri-Ply 9cm Mini Pan. Arrange the steamed and fresh vegetables around the paste, serve with Thai sticky rice, and enjoy!