Nam Prik Kapi - universal Thai dip

This is the staple dipping sauce eaten with almost anything, and almost 
universally added to the table setting of any but the most casual 
dinner. 

It is traditionally the one dish, other than desserts, cooked by the 
mistress of the house, as opposed to the servants, and is often 
extremely intricate in its preparation. There are probably as many 
recipes as there are Thai women, and this is but one example. 

The eggplants used - makheua phuang are very small - the size of green 
garden peas, and are often added to curries as a crisp morsel that pops 
in the mouth. 

You could substitute the golf ball sized makheua pro, but the best 
alternative to the real thing is probably to omit them. 

ingredients 

1 tablespoon kratiem (garlic) chopped 
1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped 
1 tablespoon kapi (fermented shrimp paste) 
3 tablespoons of nam pla (fish sauce) 
3 tablespoons of nam makrut (kaffir lime juice) 
1 tablespoon sugar 
2 tablespoon of makheua phuang 

method 

In a wok, lightly fry the shrimp paste until aromatic. 

Crush all the ingredients in a mortar and pestle or food processor, 
except the makheua phuang which is coarsely chopped and added to the 
paste after mixing it. 

Serve with vegetable cruditees, or other dishes.