น้ำพริกเผา

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Thai

1

Etymology

From น้ำ (náam, water; liquid; paste) +‎ พริก (prík, chilli) +‎ เผา (pǎo, to burn); literally "paste of burnt chillies" or "burnt chilli paste".

Pronunciation

Orthographicน้ำพริกเผา
n ˆ å b r i k e pʰ ā
Phonemic
น้าม-พฺริก-เผา
n ˆ ā m – b ̥ r i k – e pʰ ā
RomanizationPaiboonnáam-prík-pǎo
Royal Institutenam-phrik-phao
(standard) IPA(key)/naːm˦˥.pʰrik̚˦˥.pʰaw˩˩˦/(R)

Noun

น้ำพริกเผา (náam-prík-pǎo)

  1. a type of chilli paste made of burnt or fried sliced dried chillies, dried shrimp, and crispy fried sliced garlic and shallots, that are pounded together, stir-fried, and seasoned with fish sauce, sugar, tamarind juice or paste, and others.