Num Prik Aong - Spicy Meat/Tomato Thick Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Our local Thai restaurant makes this as a dip and serves with fresh vegetable crudites and prawn crackers. It's yummo. I prefer it with chicken mince. Ingredients:
100 g minced meat (chicken, pork etc) |
2 tomatoes |
1 teaspoon tamarind paste, dissolved in 2 tbsp water |
3 tablespoons oil |
3 tablespoons fish sauce |
1 sprig coriander |
4 cherry tomatoes |
1 teaspoon salt |
1 onion |
7 garlic cloves |
1 teaspoon palm sugar |
1 teaspoon sour curry paste |
1 teaspoon shrimp paste |
1 teaspoon red chili paste |
5 small african bird pepper |
Directions:
1. Pound or grind the ingredients for the paste into a smooth paste.
2. Pound or grind the tomatoes into a paste.
3. Heat in a wok the oil and fry the meat until done.
4. Add the paste and fry for 1 minute.
5. Then add the tomato pulp and cook it into a sauce.
6. Mix in the fish sauce, the palm sugar, the salt, the tamarind and the water and cook it slowly for 1 minute.
7. Then add the cherry tomatoes and serve it with the coriander leaves and cooked rice. Or with fresh crisp raw vegetables; try carrots, cauliflower, broccoli and green beans.
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