Kapi is a Cambodian and Thai shrimp paste. It is an ingredient in many nap phrik dips and sauces, and in all Thai curry pastes. Note that Thai nam kung is also translated into English as "shrimp paste;" unlike kapi, this is an orange, oily product made with fat from the head of the shrimp, and has a very different set of uses (see tomalley and kani miso)
Kapi
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Categories:
Condiment
Fish sauce
Malaysian condiments
Paste
Sauce
Shrimp dish
Shrimp paste
Umami enhancer
Characteristic of:
Burmese cuisine
Cambodian cuisine
Filipino cuisine
Indonesian cuisine
Malaysian cuisine
Thai cuisine
Also known as:
Wikidata ID:
Q1127705
References:
ID: 18953