Thai: กะปิ (guh-bee)
Shrimp paste is a fairly common ingredient in Thai cooking. It’s made from dried small shrimp, left to ferment and solidify, and then cut into cubes or sold in jars. Shrimp paste is in almost all curry pastes, some naam prik, stir fries, and there’s even a rice dish which is cooked in it.
Storage: Shrimp paste is really pungent, and must be stored carefully — you don’t want your whole house smelling like it. I recommend double bagging it once opened or store it in a sealed jar. You can store un-refrigerated… it’s already rotten.