Tomato and Ground Pork Dip

This pounded chile dip featuring ground pork or chicken, shrimp paste, and lots of tomatoes, garlic, and shallots packs so much flavor in a singular dip. Although it’s bright red, it’s not as spicy as some of the other dips in Thailand’s culinary canon. Eat this with crunchy raw vegetables, like sliced cucumber, green beans, quartered Thai eggplant, cabbage wedges, or endive; pork rinds; or even a steaming bowl of rice—I like to add a soft-boiled egg to make it a complete meal.