Condiment
Kapi
S tier
Kapi is Thai shrimp paste: often smoother, pink-brown, the nam phrik and curry paste building block. It can be wetter than belacan. A little sweetness sometimes rides with the funk. Fry it in oil at the start of a curry. It is not fish sauce and not terasi, though they share a family.
Track this ingredient
Unit
Characteristics
Preparations
Curry PasteFry In OilNam Phrik
Traits
Central ThaiCurry StartFunk And SweetNot Fish SaucePink BrownThaiTubWetter Possible
History
TH
Central Thai kapi became the paste under nam phrik and many curries.
TH
Tubs of kapi were the household shrimp paste of Thai kitchens.
Thai curry pastes abroad still started with kapi when made properly.