My mum often made Khao Khluk Kapi either as a family lunch or for guests as it is served with many sides or toppings... The crispiness of the sliced cucumber or green mango mixed with the pork and sausage and other sides gives a wonderful array of flavours and textures that is grounded by the shrimp paste fried rice - Warattaya Smith @loveslittlekitchen
Fried rice mixed with shrimp paste is a traditional Thai recipe that originated in central Thailand not far from my home town of Phichit.
My mum often made Khao Khluk Kapi either as a family lunch or for guests as it is served with many sides or toppings such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelette or crepe, sweetened roasted pork, pork belly (Chinese mu wan), Chinese sausage such as kun chiang, and mackerel among others.
It makes for a great dish for visiting family and friends or just for one’s self to enjoy and I make it when Thai friends of mine come and visit for lunch.
Living in Bangkok I would often get khao khluk kapi at the market where it can be found in a box with the fried rice in the middle and the sides surrounding it.
The crispiness of the sliced cucumber or green mango mixed with the pork and sausage and other sides gives a wonderful array of flavours and textures that is grounded by the shrimp paste fried rice.
Tip: Start slow with the shrimp paste as it can be rather strong if too much is added and you’re not used to it.
For Sweet Pork
For Shrimp Paste Fried Rice
For Fried Rice
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