Thai Nam Prik Kapi Recipe ) - Shrimp Paste Chili Sauce

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Rating: 4.0; Vote: 1

Full nam prik kapi recipe (, click here Nam pirk kapi (which is also sometimes spelled nam phrik kaphi in English, is one of the most widely available and popular to eat garnishes or condiment chili sauce dips in Thailand. In Thai, nam prik ) means chili sauce, while kapi ) is the Thai word for fermented shrimp paste. The combination of the two is fermented shrimp paste chili sauce, and the recipe includes a combination of fermented shrimp paste, lots of fresh chilies, raw garlic, a bunch of fresh lime juice, and finally a tiny bit of sugar to balance all the flavors. Ive been a huge lover of Thai nam prik kapi ) for all the time Ive spent in Thailand, and Ive made a couple videos eating nam prik kapi, but had never made the recipe, so Im really excited to now share the recipe so you can make it at home. Nam prik kapi ) is really not difficult to make, its just important to have a good quality shrimp paste, which will give the chili paste its best flavor and fragrance. Ok, here are all the ingredients youll need for this nam prik kapi recipe ( ): 2 tbsp shrimp paste, preferable mature 30 60 Thai birds eye chilies 1 full head garlic 3 shallots 20 Turkey berry (its also called pea eggplant) - 1 tbsp palm sugar, depending on how sweet you like it, I normally just add about 3 5 tbsp lime juice, start with less and keep stirring adding more until its perfectly balanced Any type of vegetables, both raw and blanched that you like, or fish, and rice, to eat with your nam prik kapi. For the first step in making nam prik kapi, I took my Thai shrimp paste, and I lightly roasted it over hot charcoal. This is not really to cook the shrimp paste (you dont need to cook it, its merely to bring out the fragrance, and to give it a slightly roasted / burnt taste. So if you dont have access to a grill, you can skip this step, but if you do, its best. Next, just peel and dice the garlic and shallots. Although you could probably make nam prik kapi in a blender or food processor, it will be best if you have a hand mortar and pestle, because youll get the real taste of this Thai chili sauce, and be able to really work the ingredients until all the oils come out. Using a mortar and pestle, first pound the chilis, garlic, and shallots. I probably pounded for about 15 minutes, until a semi-fine paste. It doesnt need to be too fine or smooth, youre mostly just looking to grind all the big chunks and to release all the flavor potential from all the ingredients. Then toss in a few Turkey berries (this is optional, and give them a quick smash. Once you have a nice paste of garlic, chillies, and shallots, toss in your shrimp paste and palm sugar, and begin to slowly pound and mix all the ingredients together. You could transfer everything to a bowl, but I like to just mix up all the nam prik kapi ) inside the mortar. The final step to this nam prik kapi recipe ( ) is adding the lime juice. Mix all the ingredients together thoroughly, then you must taste test - its extremely important. Thai shrimp paste chili sauce should be spicy, salty, sour, and with just a hint of sweetness to cut the edge of all the harsh ingredients. Once you have the perfect balance, your Thai nam prik is ready to be served. Depending on what vegetables you have, you can either serve them raw, or just lightly blanch them. In Thailand most of the time the vegetables are boiled and served with a variety of dipping chilies sauces, and you have a choice of probably 10 - 20 different vegetables. You can use any vegetable you like, but I happen to have some okra and bitter melon on hand. Im also a huge fan of eating nam prik kapi with short mackerel fish, which I grilled. And finally, youve got to have a plate of rice to make this meal complete
Date: 2019-08-19

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Comments and reviews: 10

Sarinya Bianchini
Honestly I never put shallot into this sauce at all. I have a trick for you to make everything smooth together (the way I always do) put shrimp paste and garlic into mortal and mix them together until it become smooth together then put chilies. this is a good trick that garlics and chilies won't fly all over: D also make everything smooth together. And if you have some fresh orange juice, put it a bit before lime juice and palm sugar, orange juice will gives sour and sweet taste which are delicious: D I love love love this Nam Prik Kra Pi, honestly I can't live without LOL
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Linzey Molina
Good video once again Mark, it's so awesome to see how much you enjoy and love to discuss the food your reviewing in detail. That's why to me your the best food reviewer on YouTube Mark hands down That's my personal opinion. You speak about each food from the heart and just to see from your facial expressions you mean everything you say. With much respect to you Mark, and your wife Ying always. Mr. Molina from San Diego California
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Intan Sari
Hi Mark, it really looks like Sambal terasi mentah (raw shrimp paste sambal) from Indonesia, except that we don't usually use a very generous amount of the shrimp paste. I should try this because I believe it will taste differen as we have a different kind of shrimp paste.
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Lisa Elliott
Hi Mark, I saw you in the airport in Korea a 2 days ago when I was on my way to Bangkok but I saw you were in a hurry so did not stop and say hello. I am now in Bangkok eating all the good mostly street food. Nice video of how to make one of my favorite nam prik.
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Paige Xiong
Thank you for the fun video mark. A full pepper in your mouth? Dynamite yes. beautiful? Absolutely not. I have no clue how mark eats peppers like he does. please, normal people, don't be fooled into thinking it's like Bell peppers. Thai chilli's are really spicy
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Jonathan Doberenz
Omg mark you make me hungry so much I love that fish I love fish and I really really really want to know how to do that chili sauce in thailand I love them sauce so much I friend thailand she gave me many of that but I can't do it to my self thank for vlog
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Vanessa
That looks delicious The Philippines has something very similar It's called bagoong and its delicious with tomatoes and fried fish It's especially delicious with a dish called kare kare (oxtail stew with a peanut sauce. My mouth is watering Awesome video: )
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Midala40/ D and A's Food Review
Nicely done mark I will give it a try but I have never seen the pea eggplant here. will they sell it in out local Thai stores? nice to see your cooking shows again, enjoyable to watch. god bless you and your wife. regards Mike
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Aileen Greganda
Oh thats how you call it in Thailand. We have it also in the Philippines and we call it alamang, we eat alamang with almost anything but its more popular eating alamang with green mango. You should try it in your next video. :)
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Aznan Johary
That looks delish We have a similar shrimp paste chili sauce called Sambal Belacan here in Malaysia. Not sure if you've tasted it yet or not though: D My personal fav is eating it with grilled seafood like stingrays.
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