Essential Ingredients pad thai
Shrimp paste (kapi)
Almost of equal importance to Thai cooking as fish sauce, kapi-the dense, dark purplish brown, fermented shrimp paste, is a vital flavoring ingredient of all curry and chill pastes which are the foundation of Thai curries and nam phrik, the Thai equivalent of Indonesian sambal. The most popular nam phrik among the Thais is nam phril kapi. For rice dishes, the shrimp paste rice is increasingly a favorite among tourists in Thailand.
Generally the pungent odor of shrimp past may be too strong for the uninitiated. How-ever, this also depends on the quality of shrimp pastes which may vary greatly. In Thailand, good quality shrimp pastes still come from fishing communities and areas along the coast traditionally know for their best naturally produced kapi. Yet they can vary in the degree of saltiness and smell. Essentially you have to try and choose the ones to your liking. Remember that the degree of saltiness can vary from brand to brand, so you have to adjust the amount in your cooking.
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