Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht)

By: Hanuman
🔊 Listen to the Thai name pronunciation

Studded with small green peppercorns that burst with a mild peppery pungency, this relish is not as spicy as one might expect from a Thai chili relish – nor does the sour taste serve as a noticeable flavor pillar. Instead, a warmer and softer peppery bite, coupled with the aroma of young pepper, delivers a complex kick. The peppercorns, together with the flavorful yellow chilies, wrap the pork’s natural umami and fatty characters and enhance its natural sweetness; this sweetness, despite being placed far in the back and only appearing at the end of each bite, is nicely layered by the use of shrimp meat and palm sugar.

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 


Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

The relish can be served either as a dip with an assortment of leaves and vegetables, with a Thai omelet or soft-boiled eggs, or just mixed with rice for a delicious meal.

This recipe is attributed to ML. Klong Chaiyan (Sanitwong) (หม่อมหลวงคลอง ไชยันต์) (สนิทวงศ์) who served as a personal secretary to Queen Rambhai Barni of Siam (the wife of King Rama 7). The recipe is also listed in the book, Favorite Dishes, by Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล)

Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns Recipe น้ำพริก พริกไทยสด
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
The relish can be served either as a dip with an assortment of leaves and vegetables, with a Thai omelet or soft boiled eggs, or just mixed with rice for a delicious meal.
5 from 1 vote

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Relish
Cuisine Thai
Servings 4


  • 1/2 cup pork belly (เนื้อหมูสามชั้น) cut into small pieces
  • 1/2 cup shrimp (กุ้ง) peeled and deveined
  • 3 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) kapi, grilled
  • 3 tablespoons Thai garlic (กระเทียมไทย) peeled
  • 3 tablespoons dried shrimp (กุ้งแห้ง) pounded
  • 10 fresh yellow chili (phrik leuang) (พริกเหลือง)
  • 10 fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
  • 4 tablespoons madan (sour cucumber, มะดัน)(garcinia schomburgkiana) thinly sliced
  • 1/2 cup fresh peppercorns (พริกไทยอ่อน)
  • 1 tablespoon palm sugar (น้ำตาลมะพร้าว)
  • 1 tablespoon fish sauce (น้ำปลา)
  • 3 tablespoons pork lard (น้ำมันหมู)

Serve with

  • fresh vegetables (ผักสด) cucumber and rose apple


  • Slice the pork into small pieces.
  • Peel the shrimp and crush them with a heavy knife. It will improve their texture.
  • Using a knife, roughly mince the shrimp. Set aside.
  • In a pestle and mortar, pound fermented shrimp paste (grilled in banana leaves with garlic) with the garlic until you get a smooth consistency.
  • Add pounded dried shrimp.
  • Add yellow chilies and bird’s eye chilies.
  • Pound the paste until all the chilies are bruised, but small chunks of yellow chilies remain.
  • Add sliced madan.
  • Pound everything together.
  • Add fresh green peppercorns.
  • Season with palm sugar and fish sauce.
  • Pound everything together. Set aside.
  • Place a seasoned wok over medium heat, and add pork fat (or oil). Fry the sliced pork until it is almost cooked.
  • Add the shrimp meat; fry until the pork and shrimp are well cooked.
  • Add the chili paste and fry until fragrant.
  • Serve.
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Notify of



Would love your thoughts, please comment.x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!