Eggplant Nam Prik is a delicious Thai chili paste served as a dipping sauce with rice and vegetables. Today, we'll explore the cultural significance of nam prik and share a vegan version of the recipe that uses fermented soybean paste instead of traditional Kapi fermented fish.
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What is nam prik?
I discovered Nam Prik's soon after I moved to Thailand in 2018. There are hundreds of varieties of this delicious condiment, and rarely a day goes by when a Thai person will not eat some form of Nam Prik!
Nam prik is a spicy dipping sauce typically made with a combination of chilies, garlic, shallots, lime juice, and various other ingredients depending on the region and personal preferences.
Nam prik is an important part of Thai culture, often served alongside fresh vegetables, fried meats, and seafood.
History of nam prik
The popularity of nam prik can be traced back to the ancient Kingdom of Ayutthaya, founded in the 14th century. At that time, chilies were introduced to Thailand by Portuguese traders, and the spicy flavor quickly became a beloved part of Thai cuisine.
Nam prik was originally made with a mortar and pestle, with each family having their unique recipe passed down through generations.
Nam Prik Makua Yao
This popular variation of nam prik is made with eggplant, known as "Ma kua" in Thai. Thai eggplant nam prik is a spicy and savory dipping sauce. It is typically made with kapi, a fermented shrimp paste that gives the sauce its distinctive umami flavor.
Our vegan version uses fermented soybean paste in place of the kapi to create a delicious and meat-free alternative. You can also use miso paste in place of the fermented shrimp.
Ingredients you will need
- Eggplant
- Oyster mushrooms
- Shallots
- Garlic
- Red chili
- Soybean paste vegan kapi (sample link)
- Soy sauce
- Coconut sugar
- Lime juice
- Pink salt
- Coriander
- Crispy shallot
Get the detailed measurements in the recipe card below.
How to make eggplant nam prik
- Start by steaming or grilling the eggplants until they are tender.
- If steaming, peel the eggplants first. If you are grilling the eggplants, leave the skin on.
- Allow eggplants to cool, then scoop out the delicious flesh.
- Chop and saute the mushrooms.
- Roast the shallots, garlic, and chili for flavor.
- Chop the eggplants or pound in a mortar and pestle with chilies, garlic, shallots, fermented soybean paste, lime juice, and coconut sugar.
- Adjust the seasoning to taste, adding more lime juice, soy sauce, or palm sugar as needed.
You can spice this recipe up as much as you like. Thai cuisine has a balance of sweet, sour, spicy, bitter, astringent, and saltiness. Feel free to adjust the quantities according to your taste preference.
Get the detailed step-by-step in the recipe card below.
Which eggplants to use?
Eggplants (A.K.A: Aubergine in Europe) come in many shapes, sizes, and colors throughout Asia. You can use any variety of eggplant for this recipe.
Adjust the cooking time according to the size of the eggplants. I prefer charring the eggplants to get a deep smokey flavor.
What to serve with eggplant nam prik
Here's where your creativity meets practicality. Pick out what's in season: vegetables, herbs, flowers, roots, shoots, and mushrooms. Add both raw and cooked vegetables for variety. Keep it colorful with a range of textures and flavors.
Your garnish will vary depending on where you are and the time of year. For example, we sourced our ingredients from the Phuket market during monsoon season.
Traditionally, Nam Priks are served with 'Kai Jeow Cha-Om'.
Here is our vegan version of Kai Jeow Cha Om
Our Thai eggplant nam prik garnish
- Steamed pumpkin
- Steamed carrots
- Steamed okra
- Steamed long beans
- Steamed cabbage
- Steamed Kuan ton
- Steamed sweet corn
- Steamed morning glory
- Raw pak miang leaves
- Raw baby eggplant
- Raw cucumber
- Raw bitter gourd (very bitter!)
- A selection of edible flowers
Shelf life
This recipe will last for 2-3 days in the refrigerator. It tastes even better on the second day as the ingredients have had time to mingle!
I do not suggest freezing this recipe. Fresh = Best.
More Thai vegan recipes to try
We love Thai vegan recipes, explore some of our favorites here...
We hope you enjoyed this authentic Thai vegan recipe for Nam Prik Makua Yao. Please let us know how it worked out and what you served with it. If you enjoyed this recipe blog post please submit a review and share it with someone you think will like making this recipe.
📋 Recipe
Thai Eggplant Chili Dip | Nam Prik Makua Yao
Ingredients
Equipment
Jamie Raftery says
Delicious recipe, love the Thai flavour combination
BREDA says
Loving this recipe and the yummy sauce. Aubergines are such a nutrient rich food that contains fiber, vitamins, and minerals. The addition of coconut sugar gives you an nice balance on the palate. 🍆🥣
Erik R says
Well done, wonderful dish, flavorful beyond measure, can imagine. Now to actually make it !