น้ำพริกเผา

Origin

Nam prik phat is a hallmark of southern Thai cuisine, originating from Phuket and Surat Thani provinces. It began with roasting dried chilies over fire to enhance their aroma and deepen their flavor. Locals developed this method to create a unique, signature taste that preserves the distinct identity of southern Thai food.

Characteristics and Flavor

Nam prik phat is a thick, dark red sauce made from roasted chilies, infused with the rich scent of toasted garlic, shallots, and fermented shrimp paste. It delivers a balanced blend of heat, sweetness, saltiness, and sourness. Occasionally, a hint of richness comes from coconut oil or a touch of coconut milk.

Ingredients

Dried chilies, garlic, shallots, shrimp paste, granulated sugar, fish sauce, coconut oil, kaffir lime leaves, young galangal

How to Serve

Enjoy nam prik phat with fresh vegetables such as pickled mustard greens, sliced yard-long beans, or boiled greens. Use it as a dipping sauce for fried foods like fish cakes or shrimp cakes. It also tastes delicious served with steaming hot jasmine rice at any meal.

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