Nam Prik Ong

Nam Prik Ong is a vibrant and flavorful Thai chili dip made with roasted tomatoes and spices, perfect for a vegan breakfast. Served with fresh vegetables, it offers a delightful balance of heat and freshness.

Ingredients

• Cherry tomatoes - 200 grams
• Red bell pepper - 1 medium, chopped
• Shallots - 2, peeled and roughly chopped
• Garlic - 3 cloves, peeled
• Dried Thai chilies - 4, soaked in warm water
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish
• Cucumber - 1, sliced for serving
• Carrot - 1, cut into sticks for serving
• Radish - 4, halved for serving

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the cherry tomatoes and red bell pepper on a baking tray and roast in the oven for 15-20 minutes until softened and slightly charred.
3. In a skillet over medium heat, add a splash of water and sauté the shallots and garlic until translucent, about 5 minutes.
4. Once the tomatoes and bell pepper are roasted, remove them from the oven and let cool slightly.
5. In a blender or food processor, combine the roasted tomatoes, bell pepper, sautéed shallots, garlic, soaked chilies, soy sauce, lime juice, coriander powder, cumin powder, and salt. Blend until smooth.
6. Taste and adjust the seasoning if necessary.
7. Serve the Nam Prik Ong in a bowl, garnished with fresh cilantro, alongside sliced cucumber, carrot sticks, and radishes for dipping.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from the tomatoes and bell peppers.
• High in fiber due to the fresh vegetables served alongside.

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