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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- 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
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.