|Nam Prik Ong
This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. It is usually served with pork crackle/rind.
350 gm minced pork (not too lean)
1 punnet cherry tomatoes, quartered
1 heaped tbsp red curry paste
peanut or vegetable oil
2 tbsp Asian fish sauce
¼-½ cup chicken stock
2 tbsp shaved palm sugar (or soft brown sugar)
2 heaped tbsp chopped fresh coriander
2 spring (green) onions, finely chopped
Fresh seasonable vegetables like cauliflower, cucumber and carrot served raw
Thai holy basil sprigs
Put the mince, tomatoes and curry paste in a large bowl and mash until the tomatoes are broken down.
Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the pork mixture until sealed, mashing it as you do so.
Add the fish sauce with ¼ cup stock and the sugar. Stir well and cook for about 5-7 mins until thick and fragrant, adding more stock if needed and mashing now and again.
Then taste for seasoning and stir through the coriander and spring onions.
Arrange vegetables on a large platter and place the meat in a bowl in the centre.
Serve with white rice