Nataing

Nataing (ណាតាំង) or Khao Tang Na Tang (ข้าวตังหน้าตั้ง) is a Cambodian and Thai style red pork curry dip. It is a creamy ground pork dish cooked in coconut milk, often served with rice cakes.

Variations
Longteine De Monteiro's 1998 The Elephant Walk Cookbook alternatively suggests serving the dip on slices of quickly fried baguette or pairing nataing with pickled vegetables or other acidic side dishes. A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking. An even more extravagant version incorporates lobster as the main ingredient.

In a vegan variation of nataing, ground pork is subsituted with tofu or seitan and fish sauce is replaced with light soy sauce.