Nam Prik Ong

Step 1

If using dried red chilies, remove the stems and shake out the seeds over a trash can, then tear the chilies into 2–3 pieces per chili to release flavor.

Step 2

Peel away the papery skin from each garlic clove by placing the flat side of a chef's knife over it and pressing down firmly, then discard the skin.

Step 3

Heat 1 tablespoon of olive oil in a medium skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 4

Add the garlic cloves and chilies to the hot oil and stir constantly for 30 seconds until they smell fragrant and the garlic begins to turn light golden.

Step 5

Pour in the canned tomatoes with their liquid and add the shrimp paste if using, then stir to combine everything evenly, breaking up any chunks.

Step 6

Simmer the mixture uncovered over medium-low heat for 10 minutes, stirring once every 2 minutes, until the tomatoes break down and the sauce darkens slightly.

Step 7

Add the coconut cream and stir until smooth and evenly colored, then simmer for 2 more minutes without stirring.

Step 8

Remove the skillet from heat and let cool for 2 minutes so it is warm but safe to handle.

Step 9

Carefully pour the entire contents of the skillet into a blender and blend on medium speed for 30–40 seconds until completely smooth with no visible pieces.

Step 10

Taste the dip and stir in a pinch of salt and pepper if needed, then transfer to a serving bowl.

Step 11

Serve the warm nam prik ong with fresh cucumber slices, bell pepper strips, and rice crackers arranged around the bowl for dipping.