Nam Prik: chili paste

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


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!