Thai Cuisine and Lifestyle |141
Nam Prik
Thai-Style Dipping Sauce
There are various types of hot and spicy sensations in Nam Prik (spicy chilli paste), dependent on local ingredients
and creativity in each region, which is the charm of Nam Prik. As a result, Nam Prik is always served along together
with side dishes for every family. Having Nam Prik together with steamed rice or sticky rice is very mouthwatering for
every household.
Nam Prik is a one main dish of Thai shared serving. Main ingredients of Nam Prik are chilli and other seasonings,
depending on local preferences in each region. Nam Prik generally includes strong smelling spices such as shallot and
garlic, and shrimp paste (kapi) in Nam Prik of Central and Southern region while fermented soybean of Northern region, and
fermented fish (Pla-ra) of Northeastern region. These ingredients are pounded or mashed together with local plants (such as
hairy fruited eggplant, tomato, lime, mango, star gooseberry, sour orange, bilimbi, tamarind, salacca, santol etc.) in order to
give various scents and flavors. Nam Prik is normally served as a dip with various kinds of vegetables for instance scalded
kauri flower, cucumber, string bean, winged bean, white turmeric etc. Additionally, to make Nam Prik thicker, some mined
grilled fish or minced dried shrimp may be added.
It can be assumed that Nam Prik is originated in the late Ayutthaya Period, when chilli pepper, the local plant of
the South America, was introduced to Southeast Asia by the ships of Portuguese during the reign of King Ekathodsarot.
As in the past, Thai people usually preferred eating aquatic animal such as fish and shrimp. Therefore, it is believed that
Nam Prik was created to enhance flavor and to cover up the unpleasant scent of meat.