Pungent is a word you might use to describe Thai Shrimp Paste (Kapi, เธเธฐเธเธด)ย – a savory and powerful mixture of fermented shrimp and sea salt. And if you like Thai curry orย Tod Mun Pla (fish cakes), chances are youโve had this intense product used as an ingredientย many times.
On itโs own, before cooking, shrimp paste can smell anywhere from nutty-and-ย toasted-seafood-goodness to overpowering and almost rotten. But a very cool thing happensย when cooking or combining shrimp paste with fresh herbs and chilis; the smell mellows and theย taste becomes a concentrated and fragrant umami hit of the sea.
This is an essential item toย add depth of flavor to your Thai dishes – and can be used both as a cooking ingredient, or as theย primary element in the deliciously strong dipping sauce called Nam Phrik Kapi.
