📍 Where this dish comes from: Bangkok · Wat Phra Kaew (Emerald Buddha)
Discover the history of this region →
Discover the history of this region →
Nam Prik Kapi is Thailand’s most ancient condiment — a pungent, assertive dipping sauce built on fermented shrimp paste that has been the centre of the Thai table for centuries. It is not for shy palates: the shrimp paste’s fermented intensity combined with fresh chili, lime, and fish sauce creates a condiment of extraordinary power that is simultaneously one of Thailand’s most beloved and most divisive condiments, depending entirely on who you ask.
What You’ll Need
Servings: 6 servings
Calories: 65kcal
Ingredients
- 2 tbsp shrimp paste (kapi) roasted
- 8 bird's eye chilies
- 4 garlic cloves
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp erythritol
- cucumber Crudités
- long beans Crudités
- green cabbage Crudités
- Thai eggplant Crudités
- broccoli Blanched vegetables
- green beans Blanched vegetables
- Pork crackling and fried fish to serve
Instructions
- Wrap shrimp paste in foil. Roast in a dry pan or broil 5 minutes per side.
- Cool slightly.
- Pound chilies and garlic in a mortar.
- Add the roasted shrimp paste. Pound to combine.
- Season with lime juice, fish sauce, and erythritol.
- Arrange crudités and vegetables around the dip.
- Serve with pork crackling and fried fish.
Nutrition
Serving: 1serving | Calories: 65kcal | Protein: 5g | Fat: 1g | Fiber: 1g
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Health Benefits
- Fermented shrimp paste is a rich natural source of vitamin B12.
- Shrimp paste’s fermented flavour compounds develop further through the roasting process used here.
- Raw vegetables served alongside add fibre and a fresh, crunchy contrast to the pungent dip.