The Pioneer Woman Tasty Kitchen
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Thai Nam Prik Kapi

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Level: Easy

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Description

A funky Thai condiment that is loaded with Thai chilies, shrimp paste, and other ingredients. A little dab is all you need, but this also goes great as a side condiment for rice, fish, lightly steamed vegetables, eggs, and more.

Ingredients

  • 1 head Garlic, Skins Removed
  • 20 whole Thai Bird Chili Peppers, Stems Removed
  • 2 whole Shallots, Skins Removed, Lightly Chopped
  • 3 Tablespoons Thai Shrimp Paste
  • 2 Tablespoons Palm Sugar, Or Light Brown Sugar, To Taste
  • 3 whole Limes, Juiced

Preparation

Note: Thai chilies make this pretty spicy, but that’s how I like it. The goal here is to come up with a light and loose paste, nothing majorly thick.

Start by pounding garlic, chilies, and shallots in a mortar and pestle. Your goal is to make a paste. This is the labor intensive part, as it takes about 10–15 minutes and will require some arm strength. Once you have a paste, add shrimp paste and palm sugar, and continue pounding. I find it best to use a spoon along with the pestle to lift from the bottom and keep pounding.

The final step is to add lime juice. Add enough to ensure a loose paste. Add more lime juice if you have to.

Now taste and adjust. It will be spicy. It will be tangy. It will be a bit funky.

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