It’s a good thing to read labels.
Although Nam Prik Pao is lovely addition to any Thai dish, I’m less certain about Nam Prik Mang Da. In doing a bit of research for some old photo’s I discovered that not only do Thai’s add water bugs to their curries, they also add it to pre-made curry pastes. It’s call Nam Prik Mang Da. No doubt it is slightly more expensive than the plain ole Nam Prik Pao. I’d seen the fresh water bugs in a previous Thai trip. They have a lovely floral aroma (I smelt it) and delightful crunch (I was told) but I thought they’d be too expensive for commercially made curry pastes. Not so.
Notice the lack of bug-looking ingredients on the bottle’s label.
Here’s what Mang Da actually looks like. Yum.