A platter of raw and blanched vegetables around a bowl of nam phrik kapi
Débutant

Nam Phrik Kapi

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.

Source

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

Central Thailand · the mortarAn 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.

Background on Wikipedia

30 min🍽 4 portions🔥 120 kcal🇹🇭 Thaïlande🌶️🌶️🌶️
Sans glutenSans produits laitiersSans fruits à coque

Étapes

  1. Pound the garlic and chillies in a mortar to a rough paste.

  2. 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.

  3. Work in the palm sugar, then the lime juice and fish sauce a little at a time.

  4. Taste and adjust. It should be salty first, sour second, sweet last, and hot throughout.

  5. Arrange the raw and steamed vegetables on a platter with the fried mackerel and the relish in a small bowl.

💡 Astuces

  • 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.

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