Nam phrik long ruea

Nam Phrik Long Ruea is a cherished Thai side dish, renowned for its complex flavors and typically enjoyed with a variety of vegetables. This fried chili paste has an intriguing history dating back to the reign of King Rama V (1868–1910). It was first created during a boat trip to the Suan Sunandha Palace, where cooks utilized leftover ingredients such as crispy catfish, sweet pork, and vegetables to concoct a delectable nam phrik. The recipe is attributed to Queen Saovabha Phongsri, who prepared it for a picnic with the princesses Somdet Ying Naowarat and Somdet Ying Glaang. This delightful dish was later documented by Mawm Luang Neung Ninrat.

To make Nam Phrik Long Ruea, you will need shrimp paste, palm sugar, catfish, bird's eye chili, madan fruits, pork belly, garlic, eggplant, fish sauce, salted egg, cooking oil, red onion, and an assortment of vegetables. The cooking process involves several steps: first, you prepare the chili paste; then, you stir-fry the pork belly; and finally, you combine all the ingredients to create the final chili paste. The dish is traditionally served with fried catfish and salted egg.

Nam Phrik Long Ruea is not just a delicious dish but also a piece of Thai culinary history. Originating in the royal palace, it remains a treasured part of Thailand's rich food heritage.