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
876
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
44g
63%
Sugar
17g
19%
Saturated Fat
8g
33%
Cholesterol
200mg
67%
Carbohydrate, by difference
72g
55%
Protein
54g
100%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
126mg
13%
Choline, total
111mg
26%
Fiber, total dietary
9g
36%
Folate, total
12µg
3%
Iron, Fe
6mg
33%
Magnesium, Mg
67mg
21%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
461mg
66%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
321mg
21%
Water
144g
5%
Zinc, Zn
4mg
50%