Nam phrik-type sauces are normally served on smallsaucers placed by the main dish as acondiment ordip for relatively bland preparations, such as raw orboiled 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 ofkhrueang kaeng orphrik kaeng, the wordsnam phrik can also be used to denoteThai curry pastes, such as innam phrik kaeng som forkaeng som[1] ornam phrik kaeng phet forkaeng phet.[2]
The firstWesterner to report ofnam phrik wasSimon de la Loubère, a French ambassador to thecourt of Ayutthaya. In 1687–88 he noted that it contains "a mustard like sauce, which consisted ofcrayfish corrupted (fermented fish); which they calledkapi." AnotherWesterner historical account of nam phrik comes fromJean-Baptiste Pallegoix, a French missionary who lived in Thailand in 1838. He wrote that "the majority of Thai people lives on rice, dried fish, bananas, soft shoots of trees, cress and other aquatic plants which they soak in a spicy sauce called nam phrik."[3] KingChulalongkorn, regarded as one of the greatest kings of Thailand, repeatedly stated during his tour of Europe in 1907 that, besideskhai chiao (omelette), he most missednam phrik.[4] The chefDavid Thompson, an acknowledged expert on Thai cuisine, writes, "They are at the very core of Thai cooking and have fed the Thai from their distant past to the present."[5]
Chili peppers originated in theAmericas, where they have been cultivated for over 6,000 years. They were probably introduced to Asia, and Thailand, in the 16th century byPortuguese emissaries and traders in what is known as theColumbian Exchange.[6][7][8] Before chili peppers were known and enthusiastically embraced in Thai cuisine, other spices such asblack pepper,long pepper, andSichuan pepper were used instead to achieve the desired "spiciness".[9]
Nam phrik num, a northern Thai specialtyReady-to-eatnam phrik pla salat pon fromKhoratNam phrik long rueaKhao phat nam phrik narok is rice fried withnam phrik narok; here served with grilled pork and anam chim (dipping sauce)
Types ofnam phrik vary according to the ingredients, the preparation and the region. Some may includetamarind,green mango,galangal,lemongrass, and/ormushrooms and even ingredients such as frog.[10] If fish paste is used, it may be made in a variety of ways, by mincing dried, boiled, grilled or salted fish, or by usingfish roe. InIsan,pla ra, giving an intense flavor, is often used. Some types ofnam phrik may be sweetened withsugar. A Thai cook book from 1974 lists over 100 different recipes.[11][12] Among the most widespread varieties, the following deserve mention:
Nam phrik kapi (น้ำพริกกะปิ) is one of the most widespread varieties and is typical ofcentral Thailand. It contains fermented shrimp paste, lime, chilies, and often pea eggplant. It is often eaten with friedpla thu and vegetables, among other dishes.[13]
Nam phrik kha (น้ำพริกข่า) is made with roasted chilies, garlic, galangal and salt. This northern Thai specialty is often served as a dip for steamed mushrooms.[14]
Nam phrik kung siap (น้ำพริกกุ้งเสียบ) is a Southern Thai specialty popular in the provinces ofPhuket andKrabi. It is made from crispy smoked dried shrimp (kung siap), shallots, garlic,bird's eye chili,shrimp paste and seasoned with lime juice,palm sugar, andfish sauce.[15][16]
Nam phrik long ruea (น้ำพริกลงเรือ; lit. "In the boat chili paste") is an elaborate friednam phrik using several kinds of fruits such asGarcinia schomburgkiana andSolanum ferox,dried shrimp, sweet pork, and shrimp paste in addition to chilies, garlic and sugar. It is eaten withsalted duck egg, fresh greens, and, for instance, slicedzedoary ("white turmeric").
Nam phrik maeng da (น้ำพริกแมงดา) incorporates roasted and poundedmaeng da (Lethocerus indicus, a kind ofgiant water bug) for its specific taste.[17]
Nam phrik narok (น้ำพริกนรก) literally translates to "chili paste from hell". It is made with dried chilies, shrimp paste, catfish, shallots, garlic, fish sauce and sugar.[18]
Nam phrik num (น้ำพริกหนุ่ม), a thick northern specialty based on roasted green chilies, onion and garlic, is usually eaten along with vegetables, pork cracklings, and sticky rice.[19]
Nam phrik phao (น้ำพริกเผา) is sweetened with sugar and, among other ingredients, roasted chilies and tamarind.[21][22] It is popular as a spread on bread or toast. It can also be used as an ingredient, for instance intom yum or in theThai salad with squid calledphla pla muek.[23]
Nam phrik pla ra (น้ำพริกปลาร้า) is made withpla ra as one of the main ingredients. Like most types ofnam phrik, a little water is used if the mixture becomes too thick.[25]
Nam phrik pla salat pon (น้ำพริกปลาสลาดป่น), also known asphrik pla salat pon, is a variety ofnam phrik with powdered, roasted, drypla salat (Notopterus notopterus). All main ingredients (the dry fish, red dry chili and garlic) are previously roasted until crunchy. Shrimp paste and sugar are also added, and the mixture is pounded with amortar and pestle. It is eaten with raw vegetables, and is popular inKhorat.[26]
Nam phrik pla yang (น้ำพริกปลาย่าง) is mainly minced, grilled fish, usuallypla chon, mixed with onion, garlic, powdered chili,tamarind, shrimp paste, fish sauce and sugar.[27]
^Akkasit Jongjareonrak et al.Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
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