How is Shrimp Paste used in Thai cooking?

Shrimp paste - gapi - is one of the deepest, most defining flavours in Thai cooking. Made from shrimp, small fish, or krill that's salted, fermented, and dried into a dense paste, it carries a pungent, intensely savoury funk - Thais affectionately call it 'the smell of Thailand'. A small amount is the umami base of countless curry pastes and the nam prik dips. It smells powerful raw but mellows into rich, rounded depth once cooked. A little is plenty; it's a backbone flavour, not a subtle one.

Can I cook with Shrimp Paste in a Chiang Mai cooking class?

Yes - we use Shrimp Paste in our hands-on classes. Explore them on our Cooking Classes page.

Shrimp Paste - Thai Pantry Essentials | Thai Akha Kitchen

Shrimp paste - gapi - is one of the deepest, most defining flavours in Thai cooking. Made from shrimp, small fish, or krill that's salted, fermented, and…

Shrimp Paste - Thai Pantry Essentials | Thai Akha Kitchen Shrimp paste - gapi - is one of the deepest, most defining flavours in Thai cooking. Made from shrimp, small fish, or krill that's salted, fermented, and…