Nam Prik Kai Kem

This authentic Thai chili dip, Nam Prik Kai Kem, is a luxurious blend of roasted aromatics and rich, salty egg yolks. The dish balances the pungency of shrimp paste and garlic with the bright acidity of lime juice and a hint of sweetness. It offers a creamy yet textured mouthfeel, distinct from standard chili pastes. Perfect for sharing as a communal appetizer with fresh vegetables, steamed greens, or boiled rice. Ideal for dinner parties where guests can enjoy interactive, flavorful eating. This recipe captures the essence of traditional Thai "farmer's supper," offering a bold, umami-rich experience that pairs beautifully with grilled meats or simple fried fish.

Cooking Method: Roasting

Cuisine: Thai

Courses: Appetisers

Difficulty: Intermediate

Servings: 2

Calories: 123.2

Dietary: Gluten-free

Description

This authentic Thai chili dip, Nam Prik Kai Kem, is a luxurious blend of roasted aromatics and rich, salty egg yolks. The dish balances the pungency of shrimp paste and garlic with the bright acidity of lime juice and a hint of sweetness. It offers a creamy yet textured mouthfeel, distinct from standard chili pastes. Perfect for sharing as a communal appetizer with fresh vegetables, steamed greens, or boiled rice. Ideal for dinner parties where guests can enjoy interactive, flavorful eating. This recipe captures the essence of traditional Thai "farmer's supper," offering a bold, umami-rich experience that pairs beautifully with grilled meats or simple fried fish.

Ingredients

3 Yolks From salted eggs
1 lg Whole jalapeno pepper
5 cloves Garlic
1 tsp Shrimp paste (Kapi)
2 tbsp Fresh lime juice
1.5 tbsp Fish sauce (Nam Pla)
1 tbsp Sugar

Directions

1
Wrap the shrimp paste, garlic cloves, and whole jalapeno pepper in a piece of aluminum foil.
2
Place the foil packet directly on a gas stove burner on low-medium heat, or under a broiler, for about 30-60 seconds until fragrant and lightly charred. Be careful not to burn the shrimp paste.
3
Open the foil and allow the ingredients to cool slightly. Peel the garlic cloves and remove the stem from the jalapeno (seeds can be left for more heat or removed for milder flavor).
4
In a mortar and pestle, or a small food processor, pound or pulse the roasted garlic, jalapeno, and shrimp paste until finely combined and paste-like.
5
Add the salted egg yolks to the mixture and continue to pound or blend until the yolks break down and incorporate into the paste.
6
Mix in the fish sauce, lime juice, and sugar. Blend until smooth and well-combined, adjusting seasoning if necessary.
7
Transfer the dip to a serving bowl. Serve immediately with fresh vegetables or steamed greens.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 123.2kcal

% Daily Value *
Total Fat 8.3g13%
Saturated Fat 2.5g13%
Cholesterol 279.8mg94%
Sodium 93.8mg4%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.5g2%
Sugars 2.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: nam prik, kai kem, thai dip, salted egg, chili dip, shrimp paste, garlic, lime, fish sauce, appetizer, vegetable dip, roasted chili, umami, spicy, thai cuisine, traditional, dinner party, shared dish, condiment

Read it online: https://www.chefs-mate.com/recipe/nam-prik-kai-kem/