Nam Prik Aong (Northern Thai Tomato and Chili Dip)
Nam Prik Aong is a signature dish of Northern Thai cuisine, celebrated for its bold, tangy, and savory flavors. Often referred to as "Thai Northern-style chili dip," this dish combines the richness of tomatoes, the umami of ground meat, and the heat of chili paste. This recipe stays true to tradition while offering a modern twist with ground chicken for a leaner option. Perfect as part of a Kan Toke platter or enjoyed with sticky rice and fresh vegetables, Nam Prik Aong is a quintessential taste of Lanna cuisine.
Ingredients
For the Dip
¼ cup (3–4 long dried red chilies), hydrated in warm water until softened
¼ cup garlic (8 cloves), peeled and chopped (reserve 1 tablespoon for sautéing)
2 shallots, peeled and chopped
3–4 cilantro roots (optional)
1 fermented soybean disc, lightly grilled or toasted, then crumbled
1 tablespoon shrimp paste, roasted in banana leaf or foil (if using)
½ pound (250g) ground chicken (or ground pork)
1½ cups cherry tomatoes, halved (½ cup for paste, 1 cup for cooking)
2 tablespoons vegetable oil
1 tablespoon fish sauce (or mushroom sauce or salt for a vegetarian option), to taste
1 teaspoon sugar (optional)
¼ cup water or chicken stock
For Serving
Fresh vegetables: cucumber slices, cabbage wedges, long beans, or carrots
Sticky rice or steamed jasmine rice
Crispy pork rinds (Kaeb Moo) or rice crackers
Instructions
1. Make the Paste
In a mortar and pestle, pound the hydrated chilies, garlic, shallots, and cilantro roots (if using) into a paste.
Break the fermented soybean disc into pieces and add it to the mortar. Pound until well blended.
Mix in the shrimp paste (if using).
Add the ground chicken or pork and ½ cup of cherry tomatoes to the paste. Mix until well combined and set aside.
2. Cook the Paste
Heat the vegetable oil in a sauté pan or wok over medium-high heat.
Add the reserved chopped garlic and sauté until fragrant, about 1 minute.
Add the paste mixture to the pan and cook until the protein is fully cooked, about 4 minutes.
3. Add the Tomatoes
Add the remaining 1 cup of cherry tomatoes to the pan. Stir well and let the mixture simmer for 5–7 minutes, allowing the tomatoes to soften and blend with the chicken.
4. Season the Dip
Stir in the fish sauce, sugar (if using), and water or chicken stock.
Simmer for another 5–7 minutes until the mixture thickens into a rich, saucy consistency. Taste and adjust seasoning as needed.
5. Serve
Transfer the Nam Prik Aong to a serving bowl.
Garnish with fresh cilantro, sliced green onions, or additional chilies, if desired.
Substitutions and Variations
Vegetarian Version: Replace ground chicken with crumbled tofu or finely chopped mushrooms. Substitute fish sauce with mushroom sauce or salt.
Heat Level: Adjust the number of dried chilies to your spice preference.
Tomatoes: Cherry tomatoes work well for their natural sweetness, but other ripe tomatoes can be substituted.
How to Serve Nam Prik Aong
Arrange a platter with fresh vegetables, crispy pork rinds, and sticky rice for dipping.
Serve as an appetizer, side dish, or even a main dish paired with sticky rice.
Commonly featured on Kan Toke trays, Nam Prik Aong is often accompanied by Sai Oor (Northern Thai sausage), Nam Prik Noom (Green Chili Dip), boiled eggs, and other Lanna delicacies.