Num Prik Aong - Spicy Meat/Tomato Thick Sauce

• 100 g minced meat (chicken, pork etc)
• 2 tomatoes
• 1 teaspoon tamarind paste, dissolved in 2 tbsp water
• 3 tablespoons oil
• 3 tablespoons fish sauce
• 1 sprig coriander
• 4 cherry tomatoes
• 1 teaspoon salt
• 1 onion
• 7 garlic cloves
• 1 teaspoon palm sugar
• 1 teaspoon sour curry paste
• 1 teaspoon shrimp paste
• 1 teaspoon red chili paste
• 5 small african bird pepper

1. Pound or grind the ingredients for the paste into a smooth paste.
2. Pound or grind the tomatoes into a paste.
3. Heat in a wok the oil and fry the meat until done.
4. Add the paste and fry for 1 minute.
5. Then add the tomato pulp and cook it into a sauce.
6. Mix in the fish sauce, the palm sugar, the salt, the tamarind and the water and cook it slowly for 1 minute.
7. Then add the cherry tomatoes and serve it with the coriander leaves and cooked rice.
8. Or with fresh crisp raw vegetables; try carrots, cauliflower, broccoli and green beans.

meat, tomatoes, tamarind paste, oil, fish sauce, coriander, tomatoes, salt, onion, garlic, palm sugar, sour curry, shrimp paste, red chili paste, bird pepper

Taken from www.food.com/recipe/num-prik-aong-spicy-meat-tomato-thick-sauce-233883 (may not work)