Nam Prik Kapi has been popular in Thailand since the Ayutthaya era. Nam Prik, or chili sauce, is traditionally made by pounding together chilies, garlic, shallots, and other ingredients to create a thick flavourful dipping sauce. In this unique vegan dish, fermented soybean paste is added for a wondrous taste of Thailand.
Nam Prik Kapi [Vegan]
- 2 small shallots
- 2 Garlic cloves
- 2 Red chili - Thai small
- 1.2 ounces Soybean paste vegan kapi
- 1 teaspoon Soy sauce
- 1 tablespoon Palm sugar
- 1.75 ounces Eggplant - baby
- 1 each Lime juiced
- 1 teaspoon Pink salt to taste
- Assemble all ingredients.
- Peel the garlic and shallots - roughly chop.
- Lightly crush the baby eggplants and leave to soak in salted water for 10 minutes.
- In a small blender or mortar and pestle, add the shallot, garlic, and chili-pound to a paste.
- Add the soybean paste, salt, and palm sugar - mix in gently.
- Add some warm water to get a nice smooth consistency.
- Drain and add in the eggplant - mix in gently.
- Season with the lime juice (add a little more hot water to loosen if it looks think)
- Mix everything together and taste.
- Adjust seasoning if needed, with either more lime juice, soy sauce, palm sugar or salt.
- Nam Prik Kapi is ready to serve!