Nam Phrik Kapi with Blanched Bitter Gourd Leaves (Thai)
Nam Phrik Kapi with Blanched Bitter Gourd Leaves is a traditional Thai chili dip made from fermented shrimp paste, served alongside fresh or blanched bitter gourd leaves. This dish is a staple in Thai cuisine, particularly in central and southern Thailand, where it is often enjoyed as a communal meal with rice and an array of fresh vegetables.
🍽️ Nutrition at a glance
This dish is relatively low in carbohydrates and fat, but provides a good source of protein from the shrimp paste. It is rich in essential minerals like iron and calcium, with a typical serving containing approximately 100-150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 8 g |
| Carbs | 10 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Iron | 4 mg |
| Calcium | 150 mg |
| Potassium | 350 mg |
| Vitamin A | 300 mcg |
| Vitamin C | 30 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Zinc | 2 mg |
Per 1 cup (200 g) of Nam Phrik Kapi with blanched bitter gourd leaves · estimated, varies by recipe
💡 What's interesting
The combination of the pungent, umami-rich shrimp paste with the slightly bitter, nutrient-dense leaves creates a unique flavor profile that is both complex and refreshing. Nutritionally, the bitter gourd leaves are known for their high antioxidant content and potential health benefits.
