page_title: Nam phrik long ruea
hierarchical_section_title: Nam phrik long ruea
caption_attribution_description: English: Nam phrik long ruea (Thai script: น้ำพริกลงเรือ): "Boat style" chilli paste is a fried chilli paste made with chillies, garlic, shrimp paste, dried shrimp, sugar, lime juice, aubergine and fruit. It is often served, as here on the image, together with khai khem (salted eggs), mu wan (sweet pork), and an assortment of vegetables and leaves. This particular version also came with thinly sliced khamin khao ("White Curcuma", Curcuma Zedoaria) and the slightly bitter and sour bai makok (leaves of the Spondias mombin).
context_page_description: Nam phrik long ruea is a Thailand side-dish, a kind of fried nam phrik that is normally eaten with vegetables.
  It was supposedly first served in the era of King Rama V on a boat trip to the Suan Sunanddha palace. The cooks would fry the nam phrik with various left-over ingredients in the kitchen, such as pla duk fu, sweet pork and vegetables.
context_section_description: Nam phrik long ruea (Thai: น้ำพริกลงเรือ; /nám pʰrík lōŋ rɯa̯/) is a Thailand side-dish, a kind of fried nam phrik (dipping sauce) that is normally eaten with vegetables.
  It was supposedly first served in the era of King Rama V (1868–1910) on a boat trip to the Suan Sunanddha palace. The cooks would fry the nam phrik with various left-over ingredients in the kitchen, such as pla duk fu (crispy catfish), sweet pork and vegetables.
caption: Nam phrik long ruea (foreground)
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