Nam Prik's exact translation is
Chili (Prik) Water (Nam). As the name suggested, the main ingredient is chili of course; the other important thing is
Ka-pi or shrimp paste, the smelly brown paste that define the taste of this dish. We eat this with rice, lots of veggies -- fresh or boiled, and sometimes Kai Tom, boiled egg.
Lots of dried shrimp here
![](//lh4.ggpht.com/kookIeat/SI8yZ4v9SHI/AAAAAAAAAjA/6IjZOE9_uqo/s400/IMG_3276.JPG)
Quick boiled vegetable topped with creamy coconut milk
Warning: this dish is only suitable for the hardcore fans of Thai food only.. oh the amateur won't survive!