.JPG) Nam phrik kapi | |
| Alternative names | น้ำพริก |
|---|---|
| Type | Dip or chili sauce |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Created by | Thai people |
| Main ingredients | Chili peppers |
| Similar dishes | Ngapi yay, Lalab, Ulam (salad) |
Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste.
Nam phrik type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, nam phrik may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency.
Instead of khrueang kaeng or phrik kaeng, the words nam phrik can also be used to denote Thai curry pastes such as in nam phrik kaeng som for kaeng som[1] or nam phrik kaeng phet for kaeng phet.[2]
- ^ Chaslin, Pierre; Canungmai, Piyatep; Tettoni, Luca (1987). Discover Thai Cooking. Times Editions. ISBN 9971401126. Retrieved 13 May 2015.
- ^ "[Thaifoodmaster] Basic Red Thai Curry Paste Recipe (น้ำพริกแกงเผ็ด ; nam phrik gaaeng phet)". Archived from the original on 2012-09-03. Retrieved 2012-02-06.