Nam prik is a Thai chilli paste. You can add this paste to literally anything. There is roughly around 100 different versions of Nam prik in Thailand. Generally it is used to add to any particular dish that you may find quite bland and you want to add a bit of a kick to the dish. It comes as a sauce or a paste and it is generally found on most restaurant table.
How is it made?
It can be made in a varitety of ways depending on the region that you are from in Thailand. Some are made with tamarind, green mango, lemongrass, shrimp paste or dried shrimps.
I used dried shrimps instead of shrimp paste. As my husband hates the smell of shrimp paste because of it’s pungent aroma. He calls it s**t paste. I don’t mind it as I think it doesn’t taste or smell that bad once it is cooked. I actually add this paste to my Thai shrimp fried rice.
Once it is made this paste will keep in the fridge for a around a week in an airtight container. Happy cooking!
- 1 lime (sliced in half)
- 1 tbsp of fish sauce
- 5 dried red chillies (chopped)
- 1 green chilli (chopped)
- 1 red thai chilli (chopped)
- 3 gloves of garlic (sliced)
- 1/2 cup of dried prawns (chopped)
- 1/2 tbsp of palm sugar
- Add all the ingredients to a mortar and grind with a pestle until it forms a paste. Alternatively, you can use a food processor.
This recipe is: