Nam Prik Kapi Recipe (Thai Shrimp Paste Dipping Sauce)
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This authentic nam prik kapi recipe makes a bold Thai shrimp paste dipping sauce packed with umami and deep savory flavor. It’s a spicy chili dip that’s ready in 10 minutes and great with fresh vegetables, fish, rice, and more.
What is nam prik kapi?
Nam prik kapi (น้ำพริกกะปิ) is a spicy Thai dipping sauce made by pounding fermented shrimp paste with chilies, garlic, lime juice, and palm sugar. It’s mixed with a mortar and pestle into a coarse dip with salty, sour, spicy, slightly sweet, and funky fermented flavors.
In Thai, nam prik means chili sauce, and kapi refers to shrimp paste. Nam prik is also the name for a whole category of Thai chili-based dipping sauces, which includes many regional and household variations such as nam prik ong and nam prik noom.
How to serve nam prik kapi:
- With raw vegetables like cucumber and long beans
- Fried fish such as short mackerel (pla too)
- Steamed rice or sticky rice
- Thai omelets (khai jiao)
- Boileg eggs
Recommended tool: mortar and pestle
Nam prik kapi is traditionally made using a mortar and pestle to pound the ingredients together into a coarse, slightly chunky dip rather than a smooth paste.
A stone mortar and pestle works best for this shrimp paste sauce, as it really crushes the chilies and garlic while blending everything evenly without watering it down.
I recommend this mortar and pestle, which works really well for Thai dipping sauces. If you would like to learn more, you can read more about the Thai mortar and pestle here, or if you already have one, try using it to make my nam jim seafood or jeow mak keua next.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ Here you’ll find ingredient tips and possible substitutions. See the recipe card for the exact measurements
- Fermented shrimp paste (kapi) – A pungent, salty Thai ingredient made from fermented shrimp, used in small amounts to add deep umami and the signature savory, funky flavor of nam prik kapi sauce. I recommend using this one.
- Palm sugar – Adds gentle sweetness with caramel-like notes that balance the saltiness and acidity of the dip.
- Fish sauce – A salty, fermented seasoning that deepens the umami and rounds out the shrimp paste without overpowering it.
- Fresh lime juice – Brightens the dip with acidity.
- Fresh chili peppers – Bring heat and freshness; adjust the amount depending on how spicy you like your dip.
- Pea eggplants – Small, slightly bitter eggplants that add crunch and a fresh contrast; if unavailable, they can be omitted without replacing.
- Garlic – Adds sharp, savory depth and ties the fermented and fresh flavors together.
Flavor at a glance: Salty and umami-rich from shrimp paste and fish sauce, balanced with lime’s tang and a touch of palm sugar sweetness.
How to make nam prik gapi
- Pound the garlic and chilies in a mortar and pestle until roughly crushed. (or use a food processor)
- Add the shrimp paste, fish sauce, lime juice, and palm sugar. Pound and stir until the sugar fully dissolves and the mixture becomes a coarse paste.
- Add the pea eggplants and gently press them against the side of the mortar to crack them open. Give everything a final mix, then serve immediately.
How to store leftovers
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 2–3 days. The flavor will mellow slightly over time.
- Before serving: Let it sit at room temperature for a few minutes and stir well. Taste and adjust with a squeeze of lime if needed.
- Do not freeze: Freezing dulls the flavor and changes the texture of the shrimp paste and chilies.
Frequently asked questions
Is this a spicy sauce?
Yes, it’s great for spice lovers. If you prefer less heat, simply use fewer chilies or remove the seeds before pounding.
Where can I buy shrimp paste?
You can find authentic shrimp paste (kapi) at most Asian grocery stores, especially those with a Southeast Asian section. Thai markets often carry the best versions (look for dark, moist blocks labeled kapi or belacan).
Is this recipe gluten-free?
Yes. However, it is always advisable to double-check the labeling of your store-bought goods.
Nam Prik Kapi Recipe (Thai Shrimp Paste Dipping Sauce)
Equipment
- Measuring cups & spoons
Ingredients
- 8 cloves garlic
- 3 chilies, to taste
- 1½ tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp fermented shrimp paste
- 1½ tbsp palm sugar
- ½ cup pea eggplants
Instructions
- Pound the garlic and chilies in a mortar and pestle until lightly crushed.
- Add the shrimp paste, fish sauce, lime juice, and palm sugar. Pound and stir until the sugar dissolves and the mixture forms a coarse paste.
- Add the pea eggplants and gently press them against the side of the mortar to crack them open. Mix once more and serve immediately.
Video
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Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with steamed rice or Thai sticky rice, fresh or steamed vegetables, eggs, and mackerel.
- Nam prik kapi remains fresh in your refrigerator for up to 1 week.