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.
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
- Red chili
- Fermented soy bean paste or miso
- Soy sauce
- Palm sugar
- Eggplant - Turkey Berry
- Pink salt
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.
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.
WATCH HOW TO MAKE IT
Ok friends lets get cooking
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Share with your friends and family who may like this recipe. From my kitchen to yours; Happy cooking and good health wishes
Vegan Nam Prik Kapi
- Weighing scales
- Chopping board
- Chefs knife
- Mortar and Pestle
- Mixing bowl
- Storage container
- 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
- 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!
- You can use miso paste in place of fermented soy bean paste
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.