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    Home » Recipes

    Nam Prik Kapi | Authentic Vegan Recipe

    16th February 2021 by Jamie Raftery Leave a Comment

    JUMP TO RECIPE

    Nam Prik Kapi has been popular in Thailand since the Ayutthaya era. Nam Prik, or chili sauce, is traditionally made by pounding together chilies, garlic, shallots and other ingredients to create a thick flavourful dipping sauce. In this unique vegan dish, fermented soy bean paste is added for a wonderous taste of Thailand.

    vegan Thai chili and eggplant dip

    History of Nam Prik

    Nam Prik is very popular in Thailand and every family will have their own unique recipe depending on their region and season. It has been an integral part Thailand's culinary legacy and heritage.

    The first Western written example was by French Ambassador to the court of Ayutthaya, Simon de la Loubère (1687–88), who wrote of “a mustard-like sauce with crayfish corrupted (fermented fish) which they called Kapi.”

    Still to this day, Nam prik kapi is one of the most widespread and famous types.

    How do you eat nam prik

    Nam Prik sauces are core to Thai cuisine. Rarely a meal is served in Thailand without some type of Nam Prik. These sauces are normally served in small bowls, placed by the main dish as a condiment or dip for bland preparations, such as raw vegetables, steamed rice, boiled greens or various meats and fish.

    Depending on the type, the region and the family that prepares it, nam prik may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency.

    Ingredients you will need for making Nam Prik kapi

    • Shallots
    • Garlic
    • Red chili
    • Fermented soy bean paste or miso
    • Soy sauce
    • Palm sugar
    • Eggplant - Turkey Berry
    • Limes
    • Pink salt
    ready to make thai vegan chili paste - nam prik kapi
    Nam prik kapi ingredient ready to pound in the Mortar & Pestle

    Process to make nam prik kapi

    To make this the traditional way you will need a Pestle & Mortar. It really feels so much more authentic when you pound down the ingredients using this ancient food preparation tool. Every Thai kitchen and household holds one of these tools as pride and place.

    If you do not own one, no worries you can use the modern style blender!

    Check out our full video below for step-by-step method for making this recipe.

    Nutritional content

    This recipe is RAW, therefore is contains LIVE nutrients. There is only a small bit of palm sugar in the recipe to balance the spiciness and sourness. All in all is a good nutritional side dish to add to you meal. Just be careful with the chili content! Chili must be enjoyed in moderation. Read about some of the positive health benefits of adding chili peppers into your recipes here.

    What to serve nam prik kapi with

    It's best served with my vegan kai jeow cha-om and some raw vegetables. You can also eat it with steamed rice.

    • Vegan Thai Omelet Recipe
    vegan nam prik kapi served beside the thai vegan omelet
    Classic Cha-om omelet served with nam prik kapi

    WATCH HOW TO MAKE IT

    Ok friends lets get cooking

    If you make this recipe, please let me know in the comments box below or tag #holisticchefacademy

    Share with your friends and family who may like this recipe. From my kitchen to yours; Happy cooking and good health wishes

    vegan Thai chili and eggplant dip

    Vegan Nam Prik Kapi

    Jamie Raftery
    Classic Thai Nam Prik, with baby eggplant, chili, garlic, shallot, lime and fermented soy bean paste
    5 from 1 vote
    Print Add To My Recipe Collection Go To My Recipe Collections
    Prep Time 20 mins
    Total Time 20 mins
    Course Appetizer, Sauces, Side Dish
    Cuisine Thai
    Servings 2 portions
    Calories 106 kcal

    Equipment

    • Weighing scales
    • Chopping board
    • Chefs knife
    • Mortar and Pestle
    • Mixing bowl
    • Storage container
    • Spoon

    Ingredients
     
     

    • 70 g Shallots
    • 20 g Garlic cloves
    • 10 g Red chili - Thai small
    • 35 g Soy bean paste vegan kapi
    • 1 teaspoon Soy sauce
    • 1 tablespoon Palm sugar
    • 50 g Eggplant - baby
    • 1 each Lime juiced
    • 1 teaspoon Pink salt to taste
    Prevent your screen from going dark while cooking

    Method
     

    • Assemble all ingredients.
    • Peel the garlic and shallots - roughly chop.
    • Lightly crush the baby eggplants and leave to soak in salted water for 10 minutes.
    • In a small blender or mortar and pestle, add the shallot, garlic and chili - pound to a paste.
    • Add the soy bean paste, salt and palm sugar - mix in gently.
    • Add some warm water to get a nice smooth consistency.
    • Drain and add in the eggplant - mix in gently.
    • Season with the lime juice (add a little more hot water to loosen if it looks think)
    • Mix everything together and taste.
    • Adjust seasoning if needed, with either more lime juice, soy sauce, palm sugar or salt.
    • Nam Prik Kapi is ready to serve!

    Recipe Notes

    Recipe variation:
    • You can use miso paste in place of fermented soy bean paste

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Facts

    Serving: 75gCalories: 106kcal (5%)Carbohydrates: 21g (7%)Protein: 4g (8%)Fat: 1g (2%)Sodium: 2002mg (87%)Potassium: 274mg (8%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 71IU (1%)Vitamin C: 14mg (17%)Calcium: 45mg (5%)Iron: 1mg (6%)

    ENVIRONMENTAL INFORMATION

    Keyword Authentic, High-fibre, Plant-based, Raw
    Did you make this recipe?Tag @the_holistic_chef on Instagram so we can see your masterpiece

    Try some more of my favourite Thai recipes

    • Thai Green Curry
    • Thai Red Curry
    • Tom Yum Mushroom
    • Pomelo Salad
    • Papaya Salad
    • Kanom Jeen Curry Noodles
    • Pad See Ew

    Have you heard about my new online 'Cook@Home' Series

    I've just launched a series of LIVE healthy cooking classes for you to join from anywhere in the world.

    VISIT MY ONLINE COOKING SCHOOL TO SEE THE FULL SCHEDULE

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    jamie-smiling-in-chef-whites

    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef to focus on the nutritional aspects of food. Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking in Phuket, Thailand.

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