Nam Prik Ong

Nam Prik Ong
Staff Writer
Nam Prik Ong

Will Budiaman

Nam Prik Ong

This is a tasty Thai appetizer that is great for serving crowds. For an extra-special presentation, take about a spoonful of the filling and place it into little endive "boats" — making serving spoons unnecessary.

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5
Servings
705
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Ounce  dried Thai bird's-eye chile
  • 1/4  Cup  garlic
  • 1  Ounce  chopped red onion
  • 1  Ounce  chopped shallot
  • 2  Pounds  ground chicken
  • 1  Pound  cherry tomatoes, minced
  • 1  Cup  vegetable oil
  • 1/4  Cup  sugar
  • 1/4  Cup  fish sauce
  • 1/4  Cup  tamarind juice
  • Fresh vegetables, such as endive, for serving

Directions

In the bowl of a small food processor, blend together the whole dried chile, garlic, red onion, and shallot until combined. In a large bowl, mix together the chicken and cherry tomatoes. 

In a medium-sized pot, heat the oil over medium heat. When hot, add the chile mixture and cook until aromatic. Add the chicken and cook through. Add the sugar, fish sauce, and tamarind juice. Cook for 15 more minutes and remove from the heat. Served with fresh vegetables, such as endive. 

Nutritional Facts

Total Fat
31g
44%
Sugar
10g
11%
Saturated Fat
7g
29%
Cholesterol
12mg
4%
Carbohydrate, by difference
100g
77%
Protein
11g
24%
Vitamin A, RAE
341µg
49%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
137µg
100%
Calcium, Ca
167mg
17%
Choline, total
8mg
2%
Fiber, total dietary
7g
28%
Folate, total
50µg
13%
Iron, Fe
6mg
33%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
77mg
11%
Sodium, Na
2175mg
100%
Water
127g
5%
Zinc, Zn
1mg
13%