Nam Prik Kapi (Thai Shrimp Paste Dip)
Nam Prik Kapi is bold, funky, and absolutely essential in a Thai kitchen. This shrimp paste chili dip brings veggies and rice to life with just one spoonful. I grew up watching my family make it from scratch—and now, I crave it more than any bottled sauce.
Thai Shrimp Paste Dip Ingredients
Garlic – Adds a savory, aromatic base that balances the sharpness of the shrimp paste and chilies.
Thai chilies – Brings the heat! Start with a few and add more to adjust the spice level to your liking.
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Palm sugar, Coconut sugar, or regular sugar – Rounds out the saltiness with a touch of sweetness.
Kapi (fermented shrimp paste) – The star ingredient—funky, salty, and rich in umami. Use cooked shrimp paste for depth and a smoother blend.
Pea eggplants (optional) – Adds a crunchy, slightly bitter bite that’s traditional in many Thai versions of this dip.
Warm water or orange juice – Helps loosen the paste into a dip-like consistency while blending the flavors.
Lime juice – Brightens and balances the dip with acidity and freshness.
Fish sauce – Enhances the overall savoriness. Start with a small amount and adjust to taste.
Cooking the “Kapi” or Thai Shrimp Paste
The first important step in making the dip is to cook the shrimp paste. You can wrap it in aluminum foil or double-layered banana leaves and grill it over the stove for 3–5 minutes. This helps mellow the strong, funky aroma of the shrimp paste. If you use banana leaves, they’ll release a unique fragrance that makes the shrimp paste smell surprisingly pleasant.
How to Make Shrimp Paste Dip
Cook the shrimp paste (kapi) in a small pan over medium heat for a few minutes to mellow the flavor and deepen its aroma.
Pound garlic and chilies in a mortar and pestle until roughly broken down, then add the cooked shrimp paste and continue pounding until combined.
Add pea eggplants (if using) and gently pound just enough to crack them open.
Mix in the sugar, lime juice, and warm water, stirring to combine. Finish by adding fish sauce to taste, adjusting saltiness as needed.
How to Use Shrimp Paste Dip
- Serve with fried mackerel (pla too) for a classic Thai combo.
- Pair with fried zucchini or eggplant, Thai-style, for a crispy and flavorful bite.
- Enjoy it with a simple Thai omelet (kai jeow) for a quick and satisfying meal.
- Scoop it up with fresh or steamed vegetables like cucumber, long beans, cabbage, or broccoli.
How to Store Nam Prik Kapi
To store Nam Prik Kapi, transfer it to a clean mason jar or any airtight container and keep it in the refrigerator. It will stay fresh for up to a week, and the flavors may even deepen over time. Before serving again, give it a quick stir and taste to adjust the seasoning if needed.
Related Recipes
- Thai Stuffed Omelet (Kai Yat Sai)
- Winter Melon Soup : The soup is mild. Therefore this dip on the rice makes it very flavorful.
- Thai Style Steamed Eggs (Kai Toon)
Nam Prik Kapi (Thai Shrimp Paste Dip)
Equipment
Ingredients
- 3 – 4 cloves garlic
- 2-3 chilies (Add whole chilies later for people who wants more spice.)
- 3.5 tbsp kapi (Thai shrimp paste) (Wrap and grill before using.)
- 1 tbsp coconut sugar (or table sugar)
- 1/4 cup pea eggplants (optional)
- 4 tbsp lime juice
- 150 mL warm water (or orange juice for better color and flavor.)
- 1.5 tbsp fish sauce (start with 1 tbsp as every brand is different.)
Instructions
- Cook the shrimp paste: Wrap the shrimp paste in aluminum foil or double-layered banana leaves. Grill it over medium heat for 3–5 minutes to mellow the strong aroma. If using banana leaves, they’ll add a pleasant, smoky fragrance.
- In a mortar and pestle, pound garlic and Thai chilies until roughly crushed. Add the grilled shrimp paste and continue pounding until well mixed.
- Optionally: If using pea eggplants, add them in and gently pound to crack them open without smashing completely.
- Add sugar and lime juice. Stir to dissolve the sugar and balance the flavors.
- Adjust consistency and saltiness: Add warm water to loosen the mixture into a dip-like texture. Stir well, then add fish sauce to taste (start with 1 tablespoon.)
- Add more whole chilies for presentation and for people who would love to have more spicy dip. Enjoy!
