"nam phrik pla raa" is fermented fish with fresh chilies; "nam phrik kapi" is shrimp paste with fresh chilis; "nam phrik ong" is minced pork, tomato and fresh chili peppers.
Spicy Fish Paste (Nam Prik Plah Tu)
A beautiful Thai woman from the North stayed at our beach resort and made this dish every morning for breakfast (really!) with steamed vegetables and sticky rice. Years later I still crave this around 10am.
Buy a granite mortar & pestle for this recipe
Ingredients
2 tbsp canola oil
2 pc (200 g) frozen salted mackeral ("plah tu")*
2 shallots, peeled
2 large cloves garlic, peeled
20 fresh Thai chili peppers (prik kee noo)
5 pc dried large chilies (prik chee fah)
1 tsp shrimp paste (ka-pee) or 1 Tbsp. dried shrimps
1 tbsp fish sauce (nam plah), Golden Boy brand is the best
Juice of 1 large fresh lime
1/2 tsp sugar (optional)
Preparation
Lightly brown the mackeral in hot oil in a wok. Remove to paper towel covered plate. It is already cooked, so do not overcook.
Mash shallots, garlic, and chilies in a mortar and pestle or small food processor container until still coarse, not smooth.
Add shrimp paste, blend in with pestle or process briefly. Or if using dried shrimp, pound or process to break up and blend in to the paste.
Add fish sauce, lime juice, and sugar (if desired). Serve with rice and steamed vegetables. Serves 4.
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