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Nam Prik Ong


  • Put the mince, tomatoes and curry paste in a large bowl and mash until the tomatoes are broken down. 
  • Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the pork mixture until sealed, mashing it as you do so. 
  • Add the fish sauce with ¼ cup stock and the sugar. Stir well and cook for about 5-7 mins until thick and fragrant, adding more stock if needed and mashing now and again. 
  • Then taste for seasoning and stir through the coriander and spring onions. 
  • Spoon the mixture into individual lettuce leaves and serve garnished with a basil sprig.


  • 350 gm minced pork (not too lean)
  • 1 punnet cherry tomatoes, quartered
  • 1 heaped tbsp red curry paste
  • peanut or vegetable oil
  • 2 tbsp Asian fish sauce
  • ¼-½ cup chicken stock
  • 2 tbsp shaved palm sugar (or soft brown sugar)
  • 2 heaped tbsp chopped fresh coriander
  • 2 spring (green) onions, finely chopped
  • 4-6 lettuce cups
  • Thai holy basil sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm