Nam Prik Kapi (Thai Shrimp Paste Chili Sauce)

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Nam Prik Kapi has been popular in Thailand since the Ayutthaya era. Nam Prik, or chili sauce, is made by pounding together chilies, garlic, shallots and other ingredients to create a thick dipping sauce. In this dish, shrimp paste is added. It’s always served with vegetables and deep-fried Thai mackerel.


Ingredients of the dish have a lot of nutrients. Shrimp contains calcium for strengthening bones and teeth. Chilies contain pepsin for increasing appetite, beta carotene and vitamin C for maintaining healthy skin. Garlic has seleniumm, an antioxidant and antiseptic for preventing inflections and reducing blood cholesterol. Thai mackerel contains Omega 3 which is good for brain development. Vegetables contain vitamins and minerals.


10 – 12 each bird eye chilies
2 tbsp. Thai shrimp paste (kapi)
2 tbsp. ground dried shrimps
1 tbsp. palm sugar
2 tbsp. lime juice
10 tbsp. peeled garlic cloves
2 each sliced Thai eggplant
2 – 3 each sliced ma-euk (a kind of yellow eggplant)


1. Put the Thai shrimp paste,bird eye chilies and garlic in a mortar. Pound roughly, and then add the dried shrimps, eggplant, and ma-euk. Keep pounding lightly until well mixed.
2. Season with palm sugar and lime juice.
3. Serve with a deep-fried mackerel, cha-om omelet, and vegetables.