Asian

Nam prik nam (Thai chilli sauce) and nam prik ong (Thai relish)

Name: Nam prik nam (Thai chilli sauce) and nam prik ong (Thai relish) recipe
Yield: 8
Cuisine: /asian
Ingredients: Crudites (we used cucumber, green cabbage, snake beans and Thai eggplant) and pork crackling, to serve.; 4 long fresh green chillies; 110g eschalots, halved; 6 garlic cloves, unpeeled; 2 tsp fish sauce; 1 tsp caster sugar; 3 tsp lime juice; 40.00 ml finely chopped coriander (leaves and stems); 1 long dried chilli; 2 ripe tomatoes, chopped; 20.00 ml sliced lemongrass stalk (white part only); 1 eschalot; 2 garlic cloves; 3 tsp soy bean paste; 20.00 ml vegetable oil; 200g pork mince

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by Lucy Nunes

Delicious Team

Jun 16, 2023

"Don’t be fooled by the colours – the red nam prik ong is sweet and comforting and the green nam prik nam is fiery and hot. Serve with your favourite vegies, and don’t skimp on the crackling!"

Crudites (we used cucumber, green cabbage, snake beans and Thai eggplant) and pork crackling, to serve.

Nam prik nam (Thai chilli sauce)

4 long fresh green chillies
110g eschalots, halved
6 garlic cloves, unpeeled
2 tsp fish sauce
1 tsp caster sugar
3 tsp lime juice
2 tbs finely chopped coriander (leaves and stems)

Nam prik ong (Thai relish)

1 long dried chilli
2 ripe tomatoes, chopped
1 tbs sliced lemongrass stalk (white part only)
1 eschalot
2 garlic cloves
3 tsp soy bean paste
1 tbs vegetable oil
200g pork mince

Method

1.

For the nam prik nam, cook the chillies, eschalot and garlic in a large dry frypan over high heat, turning occasionally, for 15 minutes or until chargrilled (transfer any vegetables that are getting too charred to a large bowl).
2.

Transfer to a large bowl and cover with a plate to steam. Stand for 15 minutes. Peel chillies and discard skin, then split lengthways and scrape and discard seeds. Place in a food processor. Peel eschalot and garlic, discard skin, then add to processor. Add fish sauce, sugar and lime juice and whiz until a rough paste. Transfer to a serving bowl. Stir through coriander and season with fine salt.
3.

For the nam prik ong, place the chilli in a small bowl and cover with boiling water. Stand for 10 minutes. Drain and place in a small food processor with tomato, lemongrass, eschalot, garlic, soy bean paste and 1/2 tsp fine salt, and whiz until a smooth paste.
4.

Heat oil in a large wok over high heat. Add paste and stir-fry for 3 minutes or until thickened. Add pork and stir-fry for 2 minutes or until cooked through and well combined. Check the seasoning and transfer to a serving bowl.
5.

Serve nam prik nam and nam prik ong with crudites and pork crackling.