Nam phrik

Nam phrik

Nam phrik kapi
Alternative names	น้ำพริก
Type	Dip or chili sauce
Place of origin	Thailand
Region or state	Southeast Asia
Created by	Thai people
Main ingredients	Chili peppers
Similar dishes	Ngapi yay, Lalab, Ulam (salad)
Media: Nam phrik

Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste.

Nam phrik type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, nam phrik may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency.

Instead of khrueang kaeng or phrik kaeng, the words nam phrik can also be used to denote Thai curry pastes such as in nam phrik kaeng som for kaeng som^[1] or nam phrik kaeng phet for kaeng phet.^[2]