Thai Nam Prik Kapi Recipe (น้ำพริกกะปิ) - Shrimp Paste Chili Sauce!
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- Опубліковано 3 жов 2024
- Full nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ), click here ► www.eatingthaif...
Nam pirk kapi (which is also sometimes spelled nam phrik kaphi in English), is one of the most widely available and popular to eat garnishes or condiment chili sauce dips in Thailand. In Thai, nam prik (น้ำพริก) means chili sauce, while kapi (กะปิ) is the Thai word for fermented shrimp paste. The combination of the two is fermented shrimp paste chili sauce, and the recipe includes a combination of fermented shrimp paste, lots of fresh chilies, raw garlic, a bunch of fresh lime juice, and finally a tiny bit of sugar to balance all the flavors.
I’ve been a huge lover of Thai nam prik kapi (น้ำพริกกะปิ) for all the time I’ve spent in Thailand, and I’ve made a couple videos eating nam prik kapi, but had never made the recipe, so I’m really excited to now share the recipe so you can make it at home. Nam prik kapi (น้ำพริกกะปิ) is really not difficult to make, it’s just important to have a good quality shrimp paste, which will give the chili paste its best flavor and fragrance.
Ok, here are all the ingredients you’ll need for this nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ):
2 tbsp shrimp paste, preferable mature
30 - 60 Thai bird’s eye chilies
1 full head garlic
3 shallots
20 Turkey berry (it’s also called pea eggplant)
½ - 1 tbsp palm sugar, depending on how sweet you like it, I normally just add about ½
3 - 5 tbsp lime juice, start with less and keep stirring adding more until it’s perfectly balanced
Any type of vegetables, both raw and blanched that you like, or fish, and rice, to eat with your nam prik kapi.
For the first step in making nam prik kapi (น้ำพริกกะปิ), I took my Thai shrimp paste, and I lightly roasted it over hot charcoal. This is not really to cook the shrimp paste (you don’t need to cook it), it’s merely to bring out the fragrance, and to give it a slightly roasted / burnt taste. So if you don’t have access to a grill, you can skip this step, but if you do, it’s best. Next, just peel and dice the garlic and shallots. Although you could probably make nam prik kapi in a blender or food processor, it will be best if you have a hand mortar and pestle, because you’ll get the real taste of this Thai chili sauce, and be able to really work the ingredients until all the oils come out. Using a mortar and pestle, first pound the chilis, garlic, and shallots. I probably pounded for about 15 minutes, until a semi-fine paste. It doesn’t need to be too fine or smooth, you’re mostly just looking to grind all the big chunks and to release all the flavor potential from all the ingredients. Then toss in a few Turkey berries (this is optional), and give them a quick smash.
Once you have a nice paste of garlic, chillies, and shallots, toss in your shrimp paste and palm sugar, and begin to slowly pound and mix all the ingredients together. You could transfer everything to a bowl, but I like to just mix up all the nam prik kapi (น้ำพริกกะปิ) inside the mortar. The final step to this nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ) is adding the lime juice. Mix all the ingredients together thoroughly, then you must taste test - it’s extremely important. Thai shrimp paste chili sauce should be spicy, salty, sour, and with just a hint of sweetness to cut the edge of all the harsh ingredients. Once you have the perfect balance, your Thai nam prik is ready to be served.
Depending on what vegetables you have, you can either serve them raw, or just lightly blanch them. In Thailand most of the time the vegetables are boiled and served with a variety of dipping chilies sauces, and you have a choice of probably 10 - 20 different vegetables. You can use any vegetable you like, but I happen to have some okra and bitter melon on hand. I’m also a huge fan of eating nam prik kapi with short mackerel fish, which I grilled. And finally, you’ve got to have a plate of rice to make this meal complete.
Music in this video courtesy of Audio Network
Read this full recipe for nam prik kapi (including lots of photos) here: www.eatingthaif...
This video was made by Mark Wiens and Ying Wiens in Thailand: migrationology.... & www.eatingthaif...
►More authentic Thai recipes: www.eatingthaif...
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How to make Thai shrimp paste chili sauce (nam prik kapi), it's one of my favorite condiments. Watch the video below, and here's the full recipe: www.eatingthaifood.com/2015/02/thai-nam-prik-kapi-recipe/
#recipes #Thailand #ThaiRecipes
Can't wait to try making this one. Hard to make indoors though :)
Thanks Mark,
When you can I would like to see the one that uses the roasted peppers commonly used for pork..
Szymon Kosecki Thanks, let me know how it goes!
***** Nam prik noom? I just filmed a recipe for that, coming soon.
Mark Wiens thanks...
So glad to see Thailand and Philippines has the same eating style. We eat rice with our very own fermented shrimp paste plus the boiled veggies and fried/grilled fish. Humble, yet nutritious meal
Awwwwww!!!!!🥺❤🥹🙏🇹🇭🇵🇭
Hey Mark
I just wanted to tell you that you are truly an inspiration. In fact you have inspired me so much that I am now taking 15 months leave from my work to go travel the world. Your videos are just incredible and it is just unreal that you don't have more subscribers.....but just keep up the good work and I am sure the viewers will keep growing.
Hey Mads Olsen huge thank you for the encouraging words, really appreciate it. I will continue to publish videos.
Please do Mark Wiens :D
I have been watching and reading you for about two years now and you're indeed an inspiration. Your content helped us back then to make our first Asia trip, Thailand! Have been to Indonesia and Thailand again since then. But when I mean inspiration, it's especially the lifestyle design aspect that I admire :D
I have been cooking Asian food out of Belgium for a few years before I ever got to Asia :p And I've asked you when I started following you, about trying to cook the food yourself, but didn't really get a reply... Which is ok, and I love to see that you have made the transition to cooking man! Also nice job on the Thai tv show about food ;) Keep on going! Oh.. and I am ... eating more tom yuMMM !!! :D
In Malaysia, it's called Sambal Belacan ❤️
We as Southeast Asians have the same love for shrimp paste ❤️
Ummm... it tastes nothing like sambal belachan.
Best thai comfort food !! When I m in a bad mood or to cold here in Holland, I always made those kraphik! Aroy makmaam!
Yes, glad you love it too *****
Thank you Mark for the recipe. I have been wanting to make this myself.
Good video once again Mark, it's so awesome to see how much you enjoy and love to discuss the food your reviewing in detail. That's why to me your the best food reviewer on UA-cam Mark hands down! That's my personal opinion. You speak about each food from the heart and just to see from your facial expressions you mean everything you say. With much respect to you Mark, and your wife Ying always. Mr.Molina from San Diego California!
Honestly I never put shallot into this sauce at all. I have a trick for you to make everything smooth together (the way I always do) put shrimp paste and garlic into mortal and mix them together until it become smooth together then put chilies .. this is a good trick that garlics and chilies won't fly all over :D also make everything smooth together. And if you have some fresh orange juice, put it a bit before lime juice and palm sugar, orange juice will gives sour and sweet taste which are delicious :D I love love love this Nam Prik Kra Pi, honestly I can't live without LOL
I'm agree with you. this is first time for me to see a shallot in the recipe!? and the step also alternately...
For example... Normally , we add a chili and pea eggplant in last step. And we just crush them , not mash!! Becauce Nam Prik will be too spicy and astringent.
Unfortunately , I'm not good at English so I can not explain an original recipe for other foreigners. = ="
frogysama Your English is pretty good :) don't worry, what you tried to explain is perfect and I think they will understand as I do. Some recipes they put dried shrimps and some they put fresh shrimps depends on where are they from.
Can we use the normal shrimp paste ???
@@sunnyrai6019 Shrimp paste from different manufactures have similar flavor but different intensity and density. Yes, you can use them. If they are too soft (most Chinese brand), use stainless spoon or foil over low heat fire instead of grill.
Willow Pitbull thank you
Even I am Thai but i can't cook Nam Prik Krapi , i watch the video then mouthwatering. Thanks Mark for making a video.
I love Thailand food. Delicious....
I love this when I was in Thailand.. and to you (fellow) Malaysians, it tastes almost nothing like sambal belachan (which is far sweeter, less acidic, less pungent. It's also mostly cooked whereas this is not)
We have similar chili sauce too in Malaysia. We called it Sambal (chili sauce) Belacan (Shrimp paste).
It does make everything taste better. I even brought a few block of the paste here with me in Germany.
***** Thank you for sharing. I think I've had the Malaysian version a few times, and I love it too. Glad you can get it in Germany.
Yep, it's true.
Mark, seriously you deserve your own show! Keep it up.
You look like you're getting bigger and healthier. I recently started training muay thai and am so interested in thai culture. Love the vids keep em comin.
Always a thumbs up for you mark!!! I must have watched all your videos on numerous times and I always enjoy watching you and your enjoyment of food
เป็นอาหารที่คนไทย กินแล้วอร่อยทุกครั้ง โดยเฉพาะกับปลาทู
omg! you are making me miss those very south east asian food. I'm from Burma (Myanmar) and currently in the U.S where I couldn't find any kapi!! kapi in burmese is ngapi :) we also has a dish called "ngapi htaung" which is exactly same with what you just did right there!!
thanks for showing this complete right down to eating and the names of all items
yum yum..i love thai food....shout out next time idol...
I just tried this recipe. I ate the sauce with mackerel, okra and rice. This sauce really packs a flavourful punch... tasty. Thanks Mark!
Where did you get your shrimp paste?
+WE LOVE TOYS Tesco.
I love your channel each vids have my mouth watery lol u makes the food looks very yummy!
This sauce is so so good. I bought the shrimp paste and i will make this recipe. Thanks.
My mouth is burning, watching you eat all those chillies!! I'm such a whimp when it comes to chillies! I would eat this in a heart beat - minus the chillies!
Thanks Rain Pena, you can definitely make this recipes with less chilies!
Pls try to share some more recipes......lots of love from india.❤️
In my country those tiny peppers you used are called bird pepper. We eat them on the side while we eat food. Glad to hear another name for it. Great video as always Mark.
Good to hear that *****, they are not only spicy, but have such good flavor too.
Mark Wiens yes indeed :)
We grow these peppers but they're known as Peter peppers.
See Canon oh cool :)
Hi Mark, I saw you in the airport in Korea a 2 days ago when I was on my way to Bangkok but I saw you were in a hurry so did not stop and say hello. I am now in Bangkok eating all the good mostly street food. Nice video of how to make one of my favorite nam prik.
Thank you Mark. I finally found the fermented shrimp paste. However in the usa it's not as firm so I couldn't cook over bbq first. But going to make this weekend... and cant wait
Place (using tongs) a small piece of smoky charcoal in a pot alongside the paste, close the lid and allow the charcoal to infuse the paste for around a minute, be careful to not leave it too long, or else the charcoal will overpower the paste. Then remove the charcoal. I like to use a kitchen torch or gas hob to heat the charcoal.
Taste good but the smell of it stink like garbage
I just love watching your videos! Keep it up!! You really deserve your own show like Andrew Zimmerman and Anthony Bourdain!
***** Thank you very much Debra
You cook like a pro! Mark, every time I see your facial expression makes me feel like more hungry than ever! This looks really good as always, shame that I cant gather all these ingredients, I would really like to experiment! will definitely try when visiting Thailand.
This dish is amazing , my favorite
I noticed your limes are smooth peels, those are the best ones cuz they’re super juicy👍🏻
I think you should make a video on the making of กะปิ.
Go to the best กะปิ making factory, take us on a tour, tell us the
history, the evolution of กะปิ, the many Thai dishes that require
this amazing ingredient, etc. That would be very interesting....
These are my day to day meals n its published here! Lol. Never got tired eating this everyday 😄
Im a Filipino and I've learned to prepare this tasty sauce from my Thai coworkers in south korea. Sunit & Tawatchai thank you so much my dear friends.
Hey Mark!
A little tip when peeling garlic put the cloves in a jar with a lid, close the lid and shake it well for a few seconds.
When you pour the content out your garlic is ready for action ;).
Whoa!!! Grilled Kapi! pungent. LOL Love it.
my daughter is soo happy with ur facial reaction while eating
In chakma we called it sidol. LOVE FROM NORTHEAST INDIA
Thank you P Mark, you just gave me ideas for dinner tonight...thanks for sharing.
Wow my mouth is watering that looks good bro, hope to travel to thailand soon!! Thnx for sharing mark!
Thanks for watching steve zero
Looks awesome .....mouthwatering !! Love it !!
Thank you Barnali's Kitchen
"smokey fragrance in the shrimp paste" - man... I love cooking with kapi, but smelling it??? hahaha... I love nam prik kapi, so I'll be making this, but not going to roast the kapi indoors... haha. Great videos, Mark!
Kapi! Smell??But you know always good recipe for making food!!!
honeypiesweet03 Thank you
+Mark Wiens how to make rice paper please
+Mark Wiens how to make rice paper please
Wow! It make my mouth watering . I will try to make it. Thank you so much Mark Wins 🙏
I want try some...it looks so good
Mark, felicitaciones!!
Cheers.
Ur recipe looks the best out there.
Will be testing it out.
i love you video this make me miss thailand when i look at you all video that like im in my home thailand one like
Lyon Duvan Thank you very much Lyon
Ooh finally! I was hoping you would make a nam prik kapi recipe video. Thank you! Now I'm craving it sooo much and I don't have any of the ingredients. Hopefully I will find them at all at the Asian shop.
Thank you for watching Ellen Josephine, I think you should be able to find everything you need at an Asian supermarket, enjoy!
Wow look at all the good food !
I will try this, thanks Mark.
Love all your videos very informative thanks
เก่งมากๆค้ะรักเลยรายการนี้..จากระนอง
The best among the best.thumbs up bro!
Valiantte V Thank you
In Malaysia, we always have
' sambal belacan ' & also eat it with fresh vege/ulam .. It is really nice.. Significant in Malay dish..
พี่มาร์คทำน้ำพริกเหมือนคนไทยแท้ๆทำเลย ชอบค่ะ
Fabulous! I've never seen or heard of bent-head mackerel. Love mackerel. Thank you for the recipe. So now you have another 99 Nam Prik recipes to do. ;)
Thank you leenee loo, they are "short mackerel," very popular in Thailand, and really good tasting. Haha, yes, so many nam priks!
Hey nein Name is Dmitri Wiens. I am from Germany. I Love Thai Food 👍
I will make it, thanks for sharing 👍
น่าอร่อยมาก วันหน้าถ้าทำใช้ใบตองปิ้งกะปิมันจะหอมมาก จะให้ดีตักใส่ถ้วย แต่ก็ดูแปลกดี ฝรั่งทำอาหารไทยเยี่ยม มาร์ค
I like it nam prik krapi
I had no idea that it was made with krill. Very interesting. I always thought it was dried shrimp. Great video. Oh and I love okra.
ahhh~ i love it and i will eat it tomorrow because of you,i'm thai but i can't make it (55555 lol)
MagicCold Thank you, enjoy your nam prik kapi!
super healthy...uhhh im craving it!
This sauce is really good. My husband made the "Mark Wiens Face" LOL. Really good!
Disgusting paste. Anyone who likes it must be sick in the head.
Mark, That shrimp paste chili sauce looks great. Looks fairly easy to make. TFS. Great recipe.
Thank you Tess Cooks 4u, yes it's pretty quick and easy to make, and you can eat it with so many different things.
That looks delish! We have a similar shrimp paste chili sauce called "Sambal Belacan" here in Malaysia. Not sure if you've tasted it yet or not though :D My personal fav is eating it with grilled seafood like stingrays.
So very interesting.
looks so amazing
Hello mark ,you cook good movies about Thailand's moust beautiful and you are an expert in the thai food ، with greetings
Raid Raid Thank you
Good contents.... I like
Omg mark you make me hungry so much I love that fish I love fish and I really really really want to know how to do that chili sauce in thailand I love them sauce so much I friend thailand she gave me many of that but I can't do it to my self thank for vlog
Jonathan Doberenz Thank you very much Jonathan, glad you love the fish as well!
That expression on your face is epic Mark!!!
Nam prik Kapi Recipe good😋👍💯amazing video💖😍
Tks for the recipe 👍
Hi Mark... watching this video at 5 am makes me hungry!! I so lurvee the shrimp paste!!
Thanks Amazing Hannah
Thumbs up for ครัวพี่มาร์ค hahaha
always support you.
Khop khun krap theXv16
wow I want some
LOVE all of your videos :) thank you for sharing.
I love it..thanks to you...
Oh thats how you call it in Thailand. We have it also in the Philippines and we call it alamang, we eat alamang with almost anything but its more popular eating alamang with green mango. You should try it in your next video. :)
น่ากิน หิวเลยฮะ
nam prik kapi , the taste is good . This video make me mouth watering and make me hungry at middle of night . . By the way why the fish head is bent and sell , I see this fish selling at Thai market .
this remind me of my home food in Hyderabad. suprise how far cultures can share flavors
Thanks for sharing that Jagdeesh Shahani, would love to try the Hyderabad version. Is shrimp paste a common ingredient?
Mark Wiens certainly not as common as in thailand, but there are some specialty dishes are using it.
I' m going to make this tomorrow, this is so yummy mark :)
Great recipe!
Thank you!
Don't know if I'm missing something but why don't you use a blender? Is it to do with how it will taste? Anyway I loooove all your videos! My favourite youtuber! :-)
Famolicious08 Hey, that's a good question. You could use a blender, but slow pounding, especially the garlic and chilies, will really bring out all the oils and juices from the ingredients - which I think gives it a bit of a better taste.
Famolicious08 The natural oil, sugar and spices will exude from those ingredients by physically smashing them in the mortar and it'll have a nice coarse texture (you don't want it to be really fine)
Ooohh I see...! Thanks! :-) Please upload more videos per week, just love them!
All the bits that did not get pulverized will soak in the test, make good texture with rice and veggies. Think Soom Tum, you want to eat soom tum smooties? You bruised the veggies to soak in yummy juice.
So yummy 😋
That looks amazing mark! I gotta try this
Omg that look so spicy. I make something similiar for my baby clam vermicelli noodle sauce.
Omg u make me hungry...look so good
Thank you for the recipe.
How many day can you keep Nam Prik Kapi ? Inside the fridge ?
Your video makes me hungry lol
Thank you sophie smith
You're welcome ;)
Saludos desde mi país Chile 🤗
Nice video, Vietnam is waiting for u for the 2nd visit, there are so many more dishes you gotta try!!
Thank you@! I made it and yes it's yummy!
im drooling ...hahahahahahah..i like eating grill fish with spicy shrimp paste sauce
It's วิธีทำ not วิถีทำ. I love your video. :D
TheGBongo Oh thank you, I missed that, changed it now. Kop khun krap!
My water is mouthed
I'm a 12:00 am watcher. I get so hungry
Hey Mark i like watching your Video
and Also you are looking cerai good
im from Bali👍