Thai Pork Dip with Tomato
Thai Pork Dip with Tomato is a savory dip commonly enjoyed throughout Southeast Asia. This Thai variation closely resembles the Khmer Prohok Khtis, differing mainly in the use of Kapi instead of Prohok and the absence of coconut milk in the recipe.
To prepare this flavorful dip, you’ll need ground pork, red curry paste, a large tomato, lemongrass paste (kreoung), garlic, shallots, Thai red chilies, fish sauce, tamarind concentrate, palm sugar (or brown sugar), and Kapi. The process begins by pounding lemongrass paste, Thai red chilies, garlic, and shallots into a paste using a mortar and pestle. Only one tablespoon of this paste will be used.
In a heated frying pan, red curry paste and the prepared lemongrass paste are fried until they release their fragrant aromas. Ground pork is then added and cooked until it is no longer pink. The addition of Kapi at this stage introduces a strong, distinctive aroma to the dish.
The remaining ingredients, including the chopped tomato, fish sauce, tamarind concentrate, and palm sugar, are added to the pan and fried until well combined. This ensures that the pork is thoroughly cooked and the flavors meld together harmoniously.
To serve, the Thai Pork Dip with Tomato is best enjoyed with long beans, trop, cucumber, and a side of steamed or sticky rice. This dip offers a symphony of flavors, with the rich umami of the pork complemented by the tangy tamarind and spicy chilies. It’s a versatile dish that can be used as a dip or a condiment, adding a burst of flavor to any meal.
|1 cup of ground pork (8oz)|
|1 tablespoon of red curry paste|
|1 big tomato peel the skin off chopped to small pieces|
|1 tablespoon of kreoung is lemongrass paste|
|3 cloves of garlic minced|
|2 shallots minced|
|5 Thai red chilies more or less up to you|
|2 tablespoon of fish sauce|
|1 tablespoon of tamarind concentrate|
|1 tablespoon of palm sugar or brown sugar|
|1 tablespoon of Kapi|
|2 tablespoon of oil to fry|
Directions to make Thai Pork Dip with Tomato
- In a mortar pestle pound the lemongrass paste with Thai red chilies, garlic, and shallot to paste set aside (you only need 1 T of this paste)
- In a hot fry pan add oil fry the red curry paste and lemongrass paste until fragrant
- Add ground pork fry until no longer pink, and then add Kapi, fry and mix it well (this part will have a very strong smell)
- Now add the rest of the ingredients and fry until all mix and pork cook all the way.
Serve with long bean, trop, cucumber and steam rice or sticky rice.
Related Recipe: Chinese Soy Sauce Chicken
Serving Size: 2
Calories Per Serving: 953