Nam Prik Kapi - universal Thai dip
This is the staple dipping sauce eaten with almost anything, and almost
universally added to the table setting of any but the most casual
It is traditionally the one dish, other than desserts, cooked by the
mistress of the house, as opposed to the servants, and is often
extremely intricate in its preparation. There are probably as many
recipes as there are Thai women, and this is but one example.
The eggplants used - makheua phuang are very small - the size of green
garden peas, and are often added to curries as a crisp morsel that pops
in the mouth.
You could substitute the golf ball sized makheua pro, but the best
alternative to the real thing is probably to omit them.
1 tablespoon kratiem (garlic) chopped
1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped
1 tablespoon kapi (fermented shrimp paste)
3 tablespoons of nam pla (fish sauce)
3 tablespoons of nam makrut (kaffir lime juice)
1 tablespoon sugar
2 tablespoon of makheua phuang
In a wok, lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar and pestle or food processor,
except the makheua phuang which is coarsely chopped and added to the
paste after mixing it.
Serve with vegetable cruditees, or other dishes.
Special thanks to - Muoi Khuntilanont.