Nam phrik kapi (Shrimp paste dip) is one of the most widespread varieties and is typical of central Thailand. It is often eaten with fried pla thu and vegetables, among other dishes.
History
The first Westerner to report of nam phrik was Simon de la Loubère. As the French ambassador to the court of Ayutthaya in 1687/1688 CE he notes that it contains "a mustard like sauce, which consisted of Cray Fish corrupted (fermented fish); which they called kapi." King Chulalongkorn, regarded as one of the greatest kings of Thailand, repeatedly stated during his tour of Europe in 1907 CE that, besides khai chiao (omelette), he most missed nam phrik. The chef David Thompson, an acknowledged expert on Thai cuisine, writes "They are at the very core of Thai cooking and have fed the Thai from their distant past to the present."
Chili peppers originate from the Americas, where they have been cultivated for over 6000 years, and were probably introduced to Asia, and Thailand, in the 16th century CE by Portuguese emissaries and traders in what is known as the Columbian Exchange. Before chili peppers were known and enthusiastically embraced in Thai cuisine, other spices such as black pepper, long pepper, and Sichuan pepper were used instead to achieve the desired "spiciness".
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