Phrik lap - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Lap chili paste or namphrik lap or namphrik dam (as it looks blackish because of the roasted chilies and spices) is a basic chili mixture used for lap and all kinds of yam dishes. It is now available ready-made in most local markets. (Pratan Nanchaisin, personal communication, July 3, 2007)


1.	Dried Chili spur pepper	1/2	Kg.
2.	Coriander seeds	2	Tbsp.
3.	Seeds of Ma Khwaen	2	Tbsp.
4.	Seeds of Cumin	2	Tbsp.
5.	Seeds of Ma laep	2	Tbsp.
6.	Java long pepper	20	0
7.	Black Pepper	1/2	Tbsp.
8.	Cloves	1	Tsp.
9.	Star Anise	1	Tbsp.
10.	Resurrection lily	2	Tbsp.
11.	Nutmeg	4	0
12.	Mace	4	0
13.	Cinnamon	3	0
14.	Cardamon	1	Tbsp.
15.	Salt	1	Tbsp.

1	2	3
4	5	6

1. Roast dried chilies on charcoal stove.
2. Roast the other spices; nutmeg, long peppers, cinnamon, star anise, cardamon and resurrection lily (Pro hom).
3. Roast the remaining spices.
4. Pound the spices together
5. Add the roasted lilies
6. Add salt and pound together until it is pulverized.

Approximately 1 kg. of meat will take about 4-5 tablespoons of lap chili paste.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.