Red Chili Dip

This recipe for Nam Prik Ong makes a small portion suitable as an appetizer for about four people. For larger groups, simply scale it up. Some versions of this recipe call for the addition of a small portion (1 teaspoon) of shrimp paste, a tofu sheet or fermented soy beans. I think the dish does fine without them, as they are difficult to find and the quantities needed are so small.

Red Chili Dip
Red Chili Dip


Servings: 4

1 oz (about 3 Tbl) Pork, fresh, ground, raw
5 pepper soaked in water Dried red chilis
1 tbsp chopped Lemon grass
3 tbsp chopped Shallots
5 cloves Garlic
1 cup Cherry tomatoes preferred Tomatoes
2 tsp Salt
4 fl oz Water
2 tbsp Vegetable oil


  1. Grind the dried chili, lemongrass and salt to a fine paste with a mortar and pestle or food processor. Add the shallots and (5) whole garlic cloves, and continue grinding.
  2. Add the tomatoes and gently mix them into the paste. If using a food processor, use a low setting. Stir in the ground pork.
  3. Heat the vegetable oil in a wok or skillet. When hot, stir-fry the chopped garlic until it is crispy and fragrant. Transfer the chili paste to the wok and stir-fry over low heat to cook the pork. Add the water and simmer until reduced to a nice thick sauce. Transfer to a serving bowl.
Nam prik ong is typically served at room temperature with raw vegetables such as sliced cucumbers or gherkins, cut long beans, cabbage, carrots, etc. With a little more meat added, this can also make an interesting spaghetti sauce.

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories 124 Calories from Fat 81
Total Fat 9g 14%
Saturated 1g 6%
Cholesterol 5mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 3g