I am going to make the thai fish curry for friends tomorrow night but the receipe ingredient list  says shrimp paste, now I am normally quite knowledgable about food but not sure on this one - is it like shrimp paste for sandwiches or a specialised thing that i would find in the curry section of the supermarket??
many thanks

Yes, it is a specialist thing that you will find in a good supermarket or oriental shop.  Definately not the shrimp sandwich paste. :)

good job i didnt buy that then!

Fish sauce might do at a pinch. Waitrose has it.

It's not the same--nam pla (fish paste) and kapi (shrimp paste) are mainstays of Thai cuisine, The first you can find in most supermarkets' deli section. I'm not too sure about kapi, you might need a specialist shop. 

How has Delia recommended you use it in the recipe?

Normally, Kapi needs to be lightly fried first in a wok but the smell it gives off when doing that, is let's say, an acquired smell! [Clear the kitchen]. It is made of pounded pasted salted fermented shrimps and is something of an acquired taste too... but once you are used to it in Thai recipes, you would notice its subtle background was missing straight away. It is incredibly salty so only a tiny piece is needed - I tend to use less than most authentic Thai recipes recommend because if you are actually there in the tropical climate your salt requirement goes up and you don't notice over-salty things as much as you would here.

The Malaysian version is called Belachan, or Blachan - equally as good if you can't get Thai Kapi... but if you can't get it then I would definitely leave it out. Fish sauce (nam pla) is not a subtitute as most Thai recipes call for that anyway. It doesn't have the deep, earthy and peculiar flavour of Kapi.

It is no coincidence that many Thai people I meet over here ask me if I like Kapi.
If I say yes, thet then ask me if I like Durian....

thank you all, will now look for Kapi. Its a receipe in her second how to cook series.

I've got a little sachet in my fridge - I think it came from Tesco.

I've not got a small jar that has only had a teaspoon taken out of and it needs to be used within a month, if i make up more of the paste can it be frozen do you think?
chillies, garlic, lemon grass, onion, fish sauce, shrimp paste & lime juice. It was a such a lovely curry that I will make again but such a waste to buy the Kapi and have to throw away as will never use a whole jar in a month!

Thai curries are so easy I am sure you will use more this month but I reckon you could try freezing it.  To be honest I keep mine a lot longer than they say in the fridge, just sniff it and examine for furry bits :)

> such a waste to buy the Kapi and have to throw away as will never use a whole jar in a month!

Did you buy Kapi or Curry Paste?
Genuine Kapi is a hard, pinkish-grey-brownish paste and really does keep forever.... it is heavily salted, and made to be stored indefinitely without refridgeration in a tropical country.
http://chezpim.com/cook/ingredient_kapi

it is actual Kapi, shrimp paste and is what you have described, smells very fishy! pink/grey colour.

In that case I can't understand the use-by date on it, unless there has been something else added by the manufacturer? If so then look for a Thai/Asian/Chinese food shop, and/or online, for the everlasting version!

perhaps its just a precautionary 'once opened use within 1 month', but after reading that link I think it will be safe for a while longer than a month - after all I have plenty of other jarred ingredients that say the same but I ignore!!