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Num Prik Aong
spicy meat/tomato thick sauce (2pp)

100 gr minced meat
2 tomatoes
1 tsp asem / tamarinde + 2 tbsp water
3 tbsp oil
3 tbsp nam pla (fish sauce)
1 sprig coriander
4 cherry tomatoes
1 tsp salt

1 onion
7 cloves garlic
1 tsp palmsugar
1 tsp sour curry paste
1 tsp kapi paste
1 tsp red chili paste
5 red rawits (small chilies)

Pound or grind the ingredients for the paste into a smooth paste. Pound or grind the tomatoes into a paste. Heat in a wok the oil and fry the meat until done. Add the paste and fry for 1 minute. Then add the tomato pulp and cook it into a sauce. Mix in the nam pla, the palmsugar, the salt, the asem and the water and cook it slowly for 1 minute. Then add the cherry tomatoes and serve it with the coriander leaves and cooked rice.

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