A nam prik is a paradoxical family of recipes. It is one of the most popular culinary categories in Thailand, deeply rooted in everyday food culture, yet it remains largely unknown abroad. For most international travellers, it is almost invisible. Only certain regions, particularly the North around Chiang Mai and, to some extent, Bangkok, offer a real entry point into these preparations that are strongly tied to local traditions.

Thai chilli paste, or Nam Prik Pao (น้ำพริกเผา) is one of the most important condiments in Thai cuisine. It is not meant to be extremely spicy but rather to bring balance, with its sweet, salty, smoky and slightly tangy profile. You will find it in countless Thai dishes such as Tom Yam Kung, chicken with cashew nuts, or pomelo salad (Yam Som O).

A recipe for seafood lovers who want to eat like locals. The dipping sauce, a classic of Thai cuisine, called "nam prik kapi", is to die for ! The recipe will serve 2 persons. Mussels : 1 kg mussels, scrubbed, debearded 2 lemongrass stalks, sliced in 2 cm pieces 4 kaffir lime leaves, stems removed 4 cm galangal, sliced finely Shrimp sauce : 2 tablespoons fermented shrimp paste 1 handful pea eggplants 12 fresh red chilies 2 garlic cloves 1 whole coriander plant (root include