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| น้ำพริก namH phrikH | ![]() |
| Royal Institute - 1982 | ||||
| ||||
| pronunciation guide | |
| Phonemic Thai | น้ำ-พฺริก |
| IPA | nám pʰrík |
| Royal Thai General System | nam phrik |
| 1.  [noun] | |||
| definition | watery sauce of shrimp paste and chili, used as a condiment with Thai dishes such as fish | ||
| categories | |||
| components | น้ำ[an alternate spelling or pronunciation] | namH | water; fluid; liquid |
พริก ![]() | phrikH | chili pepper | |
| example | น้ำพริกเผา![]() ![]() | namH phrikH phaoR | spicy paste used in Thai cooking |
| sample sentences | |||
เมื่อหมักได้ที่มักนำออกมาใช้บริโภคกันทั้งแบบไม่ปรุง และแบบปรุงสุกแปรรูปเป็นอาหารหลากหลายเมนู พร้อมกิน อาทิ แจ่วบอง น้ำพริกปลาร้าปลาร้าสับแกงส้มปลาร้า ![]() meuuaF makL daiF theeF makH namM aawkL maaM chaiH bawL riH pho:hkF ganM thangH baaepL maiF bproongM laeH baaepL bproongM sookL bpraaeM ruupF bpenM aaM haanR laakL laaiR maehM nuuM phraawmH ginM aaM thiH jaaeoL baawngM namH phrikH bplaaM raaH bplaaM raaH sapL gaaengM sohmF bplaaM raaH "Once fermented, [the fish] can be eaten as it is or it can be cooked with something else to make many other dishes which are ready to eat, for example, spicy dips, fermented fist pepper sauce, chopped fermented fish, and fermented fish sour soup." | |||
| as a prefix | น้ำพริกอ่อง | namH phrikH aawngL | [type of] chilli sauce |
| 2. น้ำพริก naamH phrikH [noun] | |||
| definition | one of a number of Thai sauces and condiments | ||
| notes | Thai food features a large number of varied types of น้ำพริก, many unique to a particular region. | ||
| categories | |||
| components | น้ำ ![]() | naamH | water; fluid; liquid |
พริก ![]() | phrikH | chili pepper | |
| example | น้ำพริกศรีราชา![]() | naamH phrikH seeR raaM chaaM | Siracha sauce |

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