Thai Nam Prik or Cambodian Tuk Kapi
Thai Nam Prik or Cambodian Tuk Kapi is almost similar in Thai recipe. You can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good.
|2 tablespoon of shrimp paste|
|4 cloves of garlic|
|2 to 3 Thai chilies|
|2 to 3 tablespoon of lime juice|
|2 to 3 tablespoon of fish sauce|
|1/4 cup of dried fish or dried shrimps|
|Small egg plants (add as you like)|
|2 tablespoon of palm sugar (more or less up to you)|
|Crush peanut optional|
Directions to make Thai Nam Prik or Cambodian Tuk Kapi
- Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
- In a mortar pestle pound the garlic, dried fish, chilies, kapi and small egg plants to paste
- 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
Serving Size: 1
Calories Per Serving: 320