Thai Nam Prik or Cambodian Tuk Kapi

Thai Nam Prik, also known as Cambodian Tuk Kapi, closely resembles its Thai counterpart, with room for personalization in the ingredients. However, a crucial note is emphasized – the use of good-quality dried fish from Cambodia is paramount for an authentic and flavorful taste; substituting it may compromise the dish’s authenticity.

The recipe calls for 2 tablespoons of shrimp paste, 4 cloves of garlic, 2 to 3 Thai chilies, lime juice, fish sauce, dried fish or shrimps, small eggplants, palm sugar (adjustable to taste), and optional crushed peanuts. Small eggplants are roasted or fried beforehand, with a few pieces reserved for garnishing the finished dish. The preparation involves pounding garlic, dried fish, chilies, shrimp paste, and small eggplants into a paste using a mortar and pestle.

Once the paste is ready, it is transferred to a bowl, and the remaining ingredients, along with water, are added to achieve the desired balance of flavors—whether hot, spicy, or sour. The finished Thai Nam Prik or Cambodian Tuk Kapi is served with a variety of vegetables and trey Pla Tou chean. The inclusion of roasted or fried small eggplants not only contributes to the flavor but also adds a distinctive texture to the dish. This versatile condiment offers a harmonious blend of bold and savory flavors, perfect for enhancing various dishes or enjoyed with an assortment of fresh vegetables.

Ingredients

Directions to make Thai Nam Prik or Cambodian Tuk Kapi

1. Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
2. In a mortar pestle pound the garlic, dried fish,  chilies, kapi and small egg plants to paste
3. Take it out and put in a bowl then add the rest of ingredients and water to your taste adjust the flavor hot, spicy, or sour.

Serve with all kind of vegetables and trey Pla Tou chean.

Thank you and enjoy it.

Related Recipe: Cambodian Larb or Cambodian Fish Salad