น้ำพริกแห้ง

Origin

Nam prik haeng is a traditional dry dip that originated in northern Thailand, particularly in Chiang Mai and Lamphun provinces. Developed during the dry season when coconut milk or liquid ingredients were scarce, this dip was made to be dry and long-lasting for storage.

Characteristics and Flavor

Nam prik haeng has a dry, fine-textured mixture that remains free of moisture, with a deep red color from ground chili and shrimp paste. It delivers a rich balance of spiciness, sweetness, savoriness, and a subtle nutty aroma from crushed roasted peanuts.

Ingredients

Ground chili, garlic, crushed roasted peanuts, shrimp paste, palm sugar, fish sauce, roasted shallots

Serving Method

Serve nam prik haeng with hot steamed rice or sticky rice, or mix it into soups to enhance flavor. It can also be combined with pickled or fresh vegetables. Store in an airtight container to prevent moisture absorption.

Want your menu to have descriptions like this?

Create Multilingual Menu Free →