Nam Prik Ong (Northern Thai Pork and Tomato Dip)

• 2 tbsp Vegetable oil
• 3 Shallot
• 4 cloves Garlic
• 3 tbsp Red curry paste
• 350 g Minced pork
• 500 g Tomato, ripe
• 2 tbsp Fish sauce
• 2 tsp Palm sugar

1. Finely chop the shallots and garlic. Roughly chop the tomatoes, keeping any juices.
2. Heat the vegetable oil in a frying pan over medium heat. Add the shallots and cook for 2 to 3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
3. Stir in the red curry paste and cook for 1 to 2 minutes, stirring constantly, until the oil starts to separate slightly and the paste smells toasted.
4. Add the minced pork and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no longer pink and lightly browned in places.
5. Add the tomatoes, fish sauce and palm sugar, then bring to a gentle simmer. Cook for 15 to 18 minutes, stirring often, until the tomatoes have broken down and the mixture is thick, glossy and scoopable.
6. Taste and adjust with a little more fish sauce for saltiness or palm sugar for balance, if needed. Let it cool for 2 to 3 minutes so it thickens slightly, then serve warm or at room temperature.

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