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In Thailand, shrimp paste goes by the name kapi (or gkapi). It’s a purple-brown condiment made by mixing krill (tiny shrimp-like crustaceans) with salt and leaving them to ferment.
The brand Lee Kum Kee Shrimp Sauce is a thinner version of shrimp paste and imparts the same qualities to a dish, but because it's more aqueous, is easier to incorporate. Traditional Thai shrimp paste is drier, requiring a good stir.
Shrimp Paste: A Quintessential Southern Thai Condiment. Shrimp paste is a fermented condiment produced by crushing shrimp and mixing it with salt for weeks at a time. Cooks from the South of Thailand love to use shrimp paste to add a funky savory hit to curry pastes and chili dips (nam prik).
Shrimp paste's superpower is in its intense umami. Its funky, savory flavour adds an oomph to any dish that no other ingredients can quite replicate. This is why shrimp paste fried rice is one of my all-time favourite Thai dishes. It's also always added to our curry pastes, such as green curry paste recipe.
Samut Songkhram is known throughout Thailand for producing some of the best shrimp paste in the country, and Kapi Khlong Kone (กะปิคลองโคน) is the area that produces the best quality shrimp paste.
Nam prik kapi (น้ำพริกกะปิ) is a household Thai food, available nearly everywhere and widely loved. The main ingredient is fermented shrimp paste, which is pounded along with chilies, garlic, and lime juice to create a beautiful Thai chili dipping sauce that’s well rounded with flavor.
Shrimp paste is made by fermenting ground shrimp and salt. It has a pungent aroma. In Thailand shrimp paste (kapi) is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som.