Khao Tang na Tang

Print Recipe
Course Appetizer
Cuisine Asian, Lao, Thai


  • 4 each Thai Chillies, Dried Soaked in warm water
  • 1 teaspoon White Pepper ground
  • 1 tablespoon Cilantro Root
  • 4 Each Garlic minced
  • 2 tablespoons Shrimp Paste in Bean Oil
  • 2 ounces Shallots sliced
  • 1.5 Cup Coconut Milk Chaokoh brand
  • 8 ounces Ground Pork
  • 8 ounces Shrimp Chopped
  • 2 tablespoons Palm Sugar grated
  • 2 tablespoons Tamarind Paste
  • 1/4 teaspoon Salt kosher
  • 1/2 teaspoon MSG
  • As Needed Peanuts for garnish
  • As Needed Coconut Cream for garnish


  • First make the paste: in a mortar add soaked chilies, peppercorns, garlic and coriander roots
  • Heat Coconut oil, add sliced shallots, saut√© until golden brown and then add the chili paste and tomalley.
  • Add in the ground pork and shrimp.
  • Add the coconut milk
  • Season with salt, tamarind paste, palm sugar and MSG
  • Mix in a small spoon of ground peanuts in the portion that is being served to customers.
  • Spoon coconut cream on top when serving.¬†

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