144 | Culture Ways of Life and Wisdom
Nam Prik in the Central region is influenced by
royal cuisine, hence it has several flavors and has raw
materials from local and other areas as ingredients.
As a result, there are more variety of tastes and more
type of Nam Prik in the Central region than any other
regions. Some samples of Central plain’s Nam Prik are
Nam Prik Kapi, Nam Prik Mamuang, Nam Prik Pao, Nam
Prik Makam, Nam Prik Rakam, Nam Prik Long Ruea,
Nam Prik Joan, Nam Prik Tao Jeaw, Nam Prik Plara,
Nam Prik Keeka etc. Nam Prik in the Southern region,
locally called “Nam Choup”, has stronger taste than
that of other regions. The main ingredients of “Nam
Choup” are chilli, shallot, and shrimp paste. Given
names of Nam Prik in Southern region are related to the
methods to cook. “Nam Choup Yam or Nam Choup
Joan” has the ingredients which are mixed together by
hand while “Nam Choup Yoah” are pounded together
by a mortar or a pestle. In addition, it is called “Nam
Choup Pad or Nam Choup Keaw” when the ingredients
are pounded together by a mortar or pestle and then
stir-fried. Feature of having Nam Prik in the Southern
Thailand is the big basket of vegetable being served
along with Nam Prik.
As the family’s favorite dish and a part of Thai
food culture, Nam Prik reflects the ways of life of Thai
people. There is a Thai quote saying that “if you want
to know a woman’s cooking skill, listen to the sound
she pounds Nam Prik’s ingredients.
• Nam Choup Yum Madan
• Nam Prik Makam