Dale’s version of Nam Phrik Ong
We call it "Thai Spaghetti"

3 tablespoons vegetable oil
1/4 cup red curry paste *
1 pound ground pork or chicken or lean ground beef
3/4 teaspoon white pepper
1 onion, medium, chopped
1 green pepper, chopped
3 plum tomatoes, chopped
1 1/2 cups tomato juice
(Note: a 28oz. can of diced tomatoes and an 8oz can of tomato sauce may substitute for the juice and tomatoes above)
6 tablespoons brown sugar
2 1/2 tablespoons Thai fish sauce (nam pla)
3 tablespoons fresh lemon juice
1 lb spaghetti

Prepare all ingredients (chop vegetables, squeeze lemon, etc.) and place within easy reach of the cooking area.

Set a wok or heavy iron skillet over medium-high heat. Add the oil. If using a wok, rotate it a bit so the oil coats the sides. When the oil is hot, add the curry paste and cook for 2 1/2 minutes, stirring briskly to keep it from burning.

Stir-fry the meat in this hot curry-oil until the meat is well done.

Add white pepper, then add the onion and green pepper. Sauté for a few minutes until the onions are translucent.

Add the tomatoes and tomato juice
OR
Add the can of diced tomatoes and can of tomato sauce. Rinse the tomato sauce can by filling it with water; add this to the wok.

Add the brown sugar and fish sauce and cook for 1 minute.

Add the lemon juice and cook for 2 minutes, stirring occasionally as the mixture boils.

Remove from the heat, cover, and set aside.

* You can add more or less red curry paste for desired heat,
or you can add a few chopped Thai peppers.

Cook 1-lb package of spaghetti according to directions on the package. When it is nearly cooked, gently re-heat the sauce and cover it to keep it hot. Drain the cooked spaghetti.

Toss with sauce and serve immediately. Serves 4 to 6.

"Nam phrik ong is a specialty of the northern Thai provinces, where tomatoes are plentiful. Spicy meat sauces like this one are traditionally served as dips, with a full complement of raw vegetables, balls of sticky rice, and crispy pork skins" (50).