Nam Prik Kapi is a classic Thai chili dipping sauce that’s a staple in many Thai households—including mine. It’s simple yet bold, and while it might seem a bit intense for first-timers, it’s one of those flavors that really grows on you. The shrimp paste used in it has a seriously strong smell—honestly, even stronger than fish sauce! But don’t let that scare you off. Once it's roasted or cooked, the pungent aroma mellows out and transforms into something rich, savory, and incredibly delicious.
It’s hard to describe exactly what it smells like—maybe kind of like blue cheese?—but once you taste it, it just makes sense. That deep umami flavor ties everything together.
Thai shrimp paste (called kapi) is made from tiny prawns or krill that are mixed with salt and fermented for weeks. This gives it its dark color and powerful flavor. You can usually find it at any Asian grocery store, and truthfully, even back in Thailand, my mom and I never made it ourselves—we always bought it. The best ones often come from coastal areas, where they use the freshest catch for fermentation.
Nam Prik Kapi is next-level Thai comfort food. It’s quick to make and commonly served as a side or dip with jasmine rice, crispy fried mackerel, and a big spread of steamed or raw vegetables like Thai eggplant, cucumber, long beans, okra, cabbage, morning glory, and cauliflower. It’s packed with chilies, garlic, and lime juice, perfectly balancing the salty funk of the shrimp paste.
One tip before using the shrimp paste: roast it first to tame the smell and bring out its aroma. Just wrap it in foil and roast it in a pan, oven, or even an air fryer at 180°C (350°F) for 5–10 minutes until fragrant.
Now let’s get into the recipe—step by step. I hope you enjoy making and eating Nam Prik Kapi as much as we do back home in Thailand!
If you're interested in more tasty Thai comfort food, you might want to check out these recipes: Thai Spicy Shrimp Omelet Pancake Recipe, Thai Stir Fry Broccoli with Shrimp and Oyster Sauce Recipe, Authentic Thai 5-Spice Stew with Egg and Braised Pork (Kai Pa Lo) Recipe, and Thai Stir Fried Noodle (Pad See Ew) Recipe
To make this recipe, you are going to need:
- 3 tablespoons shrimp paste
- 10 fresh chilis
- 2 tablespoons palm sugar
- 3-4 tablespoons lime juice
- 2-3 tablespoons cooled boiled water
- 20 g. Pea eggplants
- Fresh vegetables
Here is a step-by-step guide on how to make Nam Prik Kapi – A Classic Thai Shrimp Paste Chili Dip Recipe
1 Start by gathering all the essential ingredients for your Nam Prik Kapi.
2 Roasting the shrimp paste helps bring out its aroma. Simply wrap it in foil and cover it to contain the smell while it cooks.
3 Roast it in the oven, on a pan, or even in an air fryer at 180°C (350°F) for about 5–10 minutes, or until it becomes fragrant.
4 Peel the garlic and add it along with the chilies to a mortar. Pound until well combined and no large chunks remain.
5 Add the shrimp paste and palm sugar. Pound until the sugar is fully dissolved and everything is well mixed.
6 Add about 20 pea eggplants to the mortar and gently crush them—just enough to release the seeds.
7 Add 2–3 teaspoons of cooled boiled water and mix until the mixture is smooth and well combined.
8 Then add about 3–4 tablespoons of fresh lime juice and mix everything together in the mortar using a spoon.
9 Now adjust the seasoning to your liking. Once you’re happy with the taste, add a few extra chilies and pea eggplants as a garnish.
10 Then serve with fresh vegetables or blanch them in hot water for 1–2 minutes. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Nam Prik Kapi – A Classic Thai Shrimp Paste Chili Dip Recipe
This Nam Prik Kapi recipe is as local as it gets. Made with fermented shrimp paste, fresh chilies, garlic, lime juice, and palm sugar, this bold and spicy chili dip is packed with umami and perfect with steamed vegetables, crispy fried mackerel, or warm jasmine rice. It's a true taste of home and a staple in many Thai traditional kitchens. Follow this recipe to create this fabulous classic dish at home!
Ingredients
- 3 tablespoons shrimp paste
- 10 fresh chilis
- 2 tablespoons palm sugar
- 3-4 tablespoons lime juice
- 2-3 tablespoons cooled boiled water
- 20 g. Pea eggplants
- Fresh vegetables
Directions
- Start by gathering all the essential ingredients for your Nam Prik Kapi.
- Roasting the shrimp paste helps bring out its aroma. Simply wrap it in foil and cover it to contain the smell while it cooks.
- Roast it in the oven, on a pan, or even in an air fryer at 180°C (350°F) for about 5–10 minutes, or until it becomes fragrant.
- Peel the garlic and add it along with the chilies to a mortar. Pound until well combined and no large chunks remain.
- Add the shrimp paste and palm sugar. Pound until the sugar is fully dissolved and everything is well mixed.
- Add about 20 pea eggplants to the mortar and gently crush them—just enough to release the seeds.
- Add 2–3 teaspoons of cooled boiled water and mix until the mixture is smooth and well combined.
- Then add about 3–4 tablespoons of fresh lime juice and mix everything together in the mortar using a spoon.
- Now adjust the seasoning to your liking. Once you’re happy with the taste, add a few extra chilies and pea eggplants as a garnish.
- Then serve with fresh vegetables or blanch them in hot water for 1–2 minutes. Enjoy!
