Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nam phrik ong - thai northern style chilli paste with minced chicken 🌶. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Nam phrik ong - Thai northern style chilli paste with minced chicken 🌶 is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Nam phrik ong - Thai northern style chilli paste with minced chicken 🌶 is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook nam phrik ong - thai northern style chilli paste with minced chicken 🌶 using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Nam phrik ong - Thai northern style chilli paste with minced chicken 🌶:
- Take 150 g minced chicken or pork, (minced soybean for vegan version)
- Take 1 tsp vegetable cooking oil
- Get 1 onion, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Take 6-8 fresh tomato, finely chopped
- Prepare 1 tbsp red curry paste
- Prepare 2 tbsp tamarind paste
- Make ready 2 tbsp palm sugar (or brown sugar)
- Get 1 tbsp fishsauce (or soysauce)
- Take 1 pinch salt
- Get 1 handful coriander, roughly chopped
Instructions to make Nam phrik ong - Thai northern style chilli paste with minced chicken 🌶:
- Add some vegetable cooking oil in medium heat saucepan and add minced meat or soybean in. Stir well until your meat 80% cooked. Breaking up all the lumps bit.
1. Add onion and cook it until soft for about 5 min, then add red curry paste. Stir well. Then add tomato and mix well.
1. Add a pinch of salt then stir well, add some water if the paste become too thick then add some tamarind paste and palm sugar. Mix well.
1. Let it simmer for about 5-8 min the. Add some fishsauce or soysauce in. Mix well and taste your paste, it should be sweet and sour, then salty and spicy to follow. Sprinkle some coriander before serve. Serve with preferred fresh vegetable and herbs.
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