Small Bowl of Nam Prik Kapi Dipping Sauce
(click to enlarge)

Nam Prik Kapi Dipping Sauce


Thai   -   Nam Prik Kapi
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
**
25 min
Yes		 This popular dipping sauce is used for fried fish, omelets and lightly steamed vegetables. It is powerful stuff, so a little goes a long way. This recipe avoids ingredients often used but not available in North America, particularly Thai Pea Eggplants (Caribbean Turkey Berries).




10
1
7
6
1
2
1

oz
cl
T
T
T
T
Thai Chilis (1)
Shallot
Garlic
Lime Juice
Palm Sugar
Shrimp Paste (2)  
Fish Sauce (3)
Make:   -   (25 min)
  1. Split CHILIS lengthwise and slice thin crosswise. Pound in your mortar.
  2. Crush GARLIC and chop fine. Add to the mortar and pound some more.
  3. Peel SHALLOT and chop fine. Add to the mortar and pound all to paste.
  4. Stir in Lime Juice, Palm Sugar, Shrimp Paste, and Fish Sauce until well blended. If you need it more liquid, add more Lime Juice and/or Fish Sauce.
  5. Packed in a small tightly covered jar this will keep a few weeks in the refrigerator.
NOTES:
  1. Thai Chilis:   These can be Green or Red - the photo example used green. The given number makes this sauce fairly sharp even by Southern California standards - but still a ways from "Thai Sharp". For details see our Chilis - Thailand & Southeast Asia page.
  2. Shrimp Paste:   If possible use Thai Shrimp Paste that does not include oil. It is harder to find than the oily stuff, but preferred for many Thai sauces.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page. Some recipes use this, some don't, but it helps add liquid to the sauce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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