Nam Phrik Kapi

Name: Nam Phrik Kapi
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp Shrimp paste (kapi), toasted; 8 Garlic cloves; 10 Bird's eye chillies; 2 tbsp Dried shrimp; 3 Thai eggplant, quartered; 1.5 tbsp Palm sugar; 4 tbsp Lime juice; 1 tbsp Fish sauce; 2 Mackerel, fried; 4 handfuls Cucumber, long beans, cabbage, winged beans, Thai basil; 200 g Pumpkin and morning glory, steamed

Shrimp paste, garlic, chilli and lime pounded in a mortar into a salty, sour relish, eaten with a plate of raw and steamed vegetables and a fried mackerel — the oldest shape a Thai meal takes.

Pinagmulan

Recipe ni Central Thai home kitchens · 🏺 Traditional · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Central Thailand · the mortar — An ownerless traditional dish, so no cook is credited. The cited article confirms nam phrik as a type of Thai spicy chilli sauce typical of Thai cuisine, made with fresh or dried chillies, garlic and shallots. Quantities, the toast-the-kapi step and the mortar-not-blender rule are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

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Mga hakbang

Pound the garlic and chillies in a mortar to a rough paste.
Add the dried shrimp and pound again, then the toasted shrimp paste and Thai eggplant.
💡 A mortar, not a blender. Pounding bruises and releases; a blade chops and aerates, and the relish comes out pale and frothy instead of dark and dense.
Work in the palm sugar, then the lime juice and fish sauce a little at a time.
Taste and adjust. It should be salty first, sour second, sweet last, and hot throughout.
Arrange the raw and steamed vegetables on a platter with the fried mackerel and the relish in a small bowl.

💡 Mga tip

This is the meal, not a condiment. Rice, a nam phrik, vegetables and a fried fish is the oldest and commonest shape a Thai lunch takes.
Every region has its own nam phrik — nam phrik ong in the north, nam phrik pla ra in the northeast. Kapi is the central Thai one.