Northern Larb

Thai Northern Larb – Nam Prik Ong (Easy Version)

With Pork (Easy)

With Chicken (Lighter)

Thai Northern Larb – Nam Prik Ong (Easy Version)

A rich, spicy tomato-pork dip made quick with Thai red curry paste, crushed tinned tomatoes, long green chillies & lime

This super-easy modern take on Northern Thai Nam Prik Ong uses ready-made Thai red curry paste and crushed tinned tomatoes. Fresh long green chillies add a bright, grassy heat, lime juice brings tang, spring onions give crunch, and a splash of broth creates a saucier consistency. Serve warm as a dip with sticky rice, pork crackling and fresh veggies.

Bowl of spicy red pork-tomato dip with green chillies, spring onions and lime

Quick, vibrant and full of fresh Thai flavours — ready in under 30 minutes!

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Servings
4–6

Ingredients

300g minced pork (preferably with some fat)
3 tablespoons Thai red curry paste (adjust to taste)
1 × 400g can crushed tinned tomatoes
3–4 long green chillies, sliced diagonally (or more for extra heat)
2 tablespoons lime juice (or to taste)
3–4 spring onions, finely chopped
½ cup chicken or pork broth/stock
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
2 tbsp vegetable oil
¼ cup chopped coriander
Pork crackling (optional, for serving)

Instructions – With Pork (Easy)

Step 1: Heat oil in a wok or large pan over medium heat.

Step 2: Add Thai red curry paste and fry for 1–2 minutes until fragrant and the oil separates.

Step 3: Add minced pork and stir-fry, breaking it up, until almost fully cooked and starting to brown (about 5–6 minutes).

Step 4: Add the sliced long green chillies and stir-fry for 1 minute until they soften slightly and release aroma.

Step 5: Pour in the crushed tinned tomatoes, ½ cup broth/stock, fish sauce, and palm sugar.

Step 6: Simmer gently for 8–10 minutes until the sauce thickens to a rich, spoonable consistency (add a splash more broth if it gets too thick).

Step 7: Remove from heat. Stir in lime juice, chopped spring onions, and coriander. Taste and adjust (more lime for tang, fish sauce for salt, sugar for balance).

Step 8: Serve warm with sticky rice, crushed pork crackling, and fresh vegetables (cucumber, cabbage, Thai eggplant).

Pro Tip: Adding the long green chillies late keeps their fresh, grassy flavour and bright colour. The broth makes it saucier and more comforting — perfect for spooning over rice. Leftovers are even better the next day!

With Chicken (Lighter)

A leaner version using minced chicken — still quick, fresh and flavour-packed.

Ingredients (Serves 4–6)

Same base as the pork version, but replace pork with 300g minced chicken
All other ingredients remain the same (long green chillies, lime juice, spring onions, broth, etc.)

Method

Step 1: Heat oil and fry Thai red curry paste for 1–2 minutes until fragrant.

Step 2: Add minced chicken and cook until almost done (4–5 minutes).

Step 3: Add sliced long green chillies and stir-fry 1 minute.

Step 4: Stir in crushed tinned tomatoes, ½ cup broth/stock, fish sauce, and palm sugar. Simmer 8–10 minutes until thick.

Step 5: Remove from heat. Finish with lime juice, chopped spring onions, and coriander. Stir well.

Step 6: Serve with sticky rice and fresh vegetables. Garnish with extra spring onions if desired.

Note: Lighter but still full of bold Thai flavours — great as a dip or over rice noodles.