Nam Prik Kapi

1. 1

   Roast the Shrimp Paste

   Flatten the shrimp paste into a thick patty. Wrap it in aluminum foil, creating a sealed package to contain the strong aroma. Roast over a grill, in a dry pan over medium heat, or in an oven at 350°F (180°C) for 5-10 minutes until fragrant and the foil is slightly charred. Alternatively, spread the paste on a banana leaf, fold into a package secured with toothpicks, and roast until the leaf is blackened (about 10 minutes). This roasting process mellows the pungent flavor and deepens the aromatic qualities of the shrimp paste. Let cool slightly before using.

   10m

   Tips:

   • • Roasting is optional but highly recommended for authentic flavor
   • • The roasted paste should smell aromatic, not burnt
   • • Wrapping contains the strong smell during cooking
   • • Air fryers work well at 350°F for 5-7 minutes
2. 2

   Prepare the Aromatics

   Remove stems from the Thai bird's eye chilies. Peel the garlic cloves and Thai shallots. If the shallots are large, quarter them; if small, leave whole. Have your palm sugar ready, finely grated if using solid palm sugar. The preparation is minimal, but having everything ready before you begin pounding is important.

   3m

   Tips:

   • • Adjust chili quantity based on your heat tolerance (6 for moderate, 10-15 for very spicy)
   • • Smaller Thai shallots have more concentrated flavor than regular shallots
   • • Leave chili seeds in for maximum heat
3. 3

   Pound the Base Ingredients

   Using a large granite mortar and pestle, begin by adding the garlic cloves and Thai shallots. Pound them together for about 2-3 minutes until they break down into a rough paste. Add the Thai bird's eye chilies and continue pounding for another 5-7 minutes, working the pestle in a circular grinding motion. The mixture should become semi-smooth and oily, with the ingredients thoroughly broken down and combined. The chilies should be crushed but don't need to be completely smooth.

   10m

   Tips:

   • • Traditional granite mortar and pestle give the best texture
   • • The pounding motion releases oils and creates the right consistency
   • • Don't rush this step - proper pounding develops the flavors
   • • If you don't have a mortar, a food processor can work but texture will differ
4. 4

   Add the Roasted Shrimp Paste

   Unwrap the roasted shrimp paste and add it to the mortar. Add the palm sugar at the same time. Continue pounding and grinding for another 2-3 minutes, working the shrimp paste thoroughly into the chili-garlic mixture. The paste should become well-integrated, creating a cohesive mixture with a deepened color and intensified aroma. The palm sugar will help bind the ingredients while adding a subtle sweetness.

   3m

   Tips:

   • • The shrimp paste should be evenly distributed throughout
   • • The mixture will darken in color as ingredients combine
   • • Palm sugar balances the intense flavors but shouldn't make it sweet
5. 5

   Add Pea Eggplants (Optional)

   If using pea eggplants, add about 10-12 of them to the mortar. Gently pound and bruise them just enough to crack them open and release their juices, but don't break them down completely. They should remain relatively intact, providing textural contrast and a slightly bitter note that complements the other flavors. Set aside a few whole eggplants for garnish.

   1m

   Tips:

   • • Pea eggplants are traditional but optional
   • • They add a slight bitterness that balances the dip
   • • Don't pulverize them - they should be bruised, not mashed
6. 6

   Season and Adjust

   Add the lime juice, fish sauce, and hot water to the mortar. Using the pestle, stir and mix everything together thoroughly, but don't pound aggressively at this stage. The liquid ingredients will help create a slightly looser consistency that's easy to dip. Taste the nam prik kapi carefully - it should be intensely salty, sour, and spicy with a hint of sweetness and profound umami depth from the shrimp paste. Adjust the seasoning: add more lime juice for sourness, fish sauce for saltiness, palm sugar for sweetness, or chilies for heat.

   2m

   Tips:

   • • The flavor should be bold and punchy, not mild
   • • Start with less lime juice and add more to taste
   • • Consistency should be slightly thick but pourable
   • • Add hot water gradually if it's too thick
7. 7

   Serve

   Transfer the nam prik kapi to a small serving bowl. Garnish with whole pea eggplants and fresh Thai chilies on top for presentation. Serve immediately with steamed jasmine rice, a platter of fresh and blanched vegetables (cucumber, long beans, Thai eggplant, cabbage, morning glory), and crispy fried mackerel (pla too) for the most authentic experience. The dip is typically eaten as part of a larger meal, with diners taking small amounts to eat with rice and vegetables.

   1m

   Tips:

   • • Nam prik kapi is best eaten fresh but can be refrigerated for 3-4 days
   • • Bring to room temperature before serving if refrigerated
   • • The aroma is strong - warn guests who aren't familiar with it
   • • Serve in small portions as it's very concentrated

• •Quality of shrimp paste is crucial - look for Thai or Vietnamese brands with purplish-brown color
• •Roasting the shrimp paste is optional but transforms the flavor from harsh to aromatic
• •A proper granite mortar and pestle creates the ideal texture that food processors can't replicate
• •The flavor should be very bold - salty, sour, spicy, and umami-rich, not subtle or mild
• •Adjust chili quantity based on preference: 6 chilies for moderate heat, 10-15 for very spicy
• •Fresh lime juice is essential - bottled lime juice won't provide the same bright flavor
• •Nam prik kapi should never be sweet - palm sugar is used only to round out flavors
• •Traditionally served at room temperature, not chilled
• •The dip intensifies in flavor after sitting for 30 minutes as flavors meld
• •Pea eggplants are traditional but can be omitted if unavailable
• •Store in an airtight container in the refrigerator for up to 1 week
• •The pungent aroma from shrimp paste is normal and part of the authentic experience
• •Start with less fish sauce and lime juice than you think - you can always add more

• •
  khao-suay
• •
  pla-tod-nam-pla
• •
  kai-jeow
• •
  pla-pao
• •
  kai-yang
• •
  pad-pak-boong-fai-daeng

Nam prik kapi is considered one of the oldest and most fundamental Thai condiments, with roots dating back to the Ayutthaya period (1351-1767). The dish emerged from the abundance of freshwater and coastal shrimp in Central Thailand, where communities developed fermentation techniques to preserve seafood. Shrimp paste (kapi) itself has been a cornerstone of Thai cuisine for centuries, providing essential protein and flavor to rice-based meals. Nam prik kapi represents the quintessential Thai flavor profile: the balance of salty (fish sauce), sour (lime), sweet (palm sugar), and spicy (chilies), with the fermented shrimp paste adding the crucial umami element. Historically, it was a practical way for Thai families to create a flavorful, protein-rich condiment that could last for days when refrigeration wasn't available. The dish remains a daily staple in Thai households, particularly in Central Thailand, and is so beloved that it's often considered the ultimate comfort food. Different families have their own recipes passed down through generations, with subtle variations in spice level and sweetness. In traditional Thai culture, the ability to make a good nam prik kapi is considered a mark of cooking skill. The dish gained international recognition as Thai cuisine spread globally, though its pungent aroma from fermented shrimp paste can be challenging for those unfamiliar with Southeast Asian fermented ingredients.

Authentic nam prik kapi must be prepared with genuine Thai shrimp paste (kapi or gapi), which is made from fermented shrimp or krill - not shrimp sauce or paste from other cuisines. The paste should be purplish-brown in color and have a very distinctive fermented aroma. Roasting the shrimp paste is traditional and transforms its harsh pungency into a deeper, more complex aroma, though some home cooks skip this step. The preparation method is crucial: traditional Thai cooks use a granite mortar and pestle (khrok hin), which creates the ideal texture through gradual grinding and pounding. Food processors can be used in a pinch but produce a smoother, less authentic texture. The flavor balance is essential - it should be predominantly salty and sour with intense umami from the shrimp paste, moderately to very spicy depending on chili quantity, and only subtly sweet. Western adaptations that make it sweet are not authentic. Pea eggplants (makheua phuang) are traditional but optional; these tiny bitter eggplants are specific to Thai cuisine. The dip should be served at room temperature, not cold, and traditionally accompanies steamed jasmine rice, crispy fried mackerel (pla too), and a variety of fresh and blanched vegetables including cucumber, long beans, Thai eggplant, cabbage, and morning glory. Some vegetables are served raw, others lightly blanched. In Central Thailand, nam prik kapi is often part of a traditional meal set called 'khao chae' during hot season. The dish should have a thick but slightly pourable consistency - not a solid paste or a thin sauce. Regional variations exist: Bangkok versions tend to be slightly sweeter, while versions in other areas may use more chilies or different vegetables. The most important authenticity marker is the unmistakable pungent aroma of fermented shrimp paste, which, while strong, should be aromatic rather than off-putting when properly roasted and balanced with other ingredients.