Khao Kluk Kapi (Thai Shrimp Paste Fried Rice)

🧂 Ingredients

• 4 cups Cooked Jasmine rice(Ideally, use day-old rice that has been refrigerated. This helps prevent the rice from becoming mushy when fried.)
• 2 tbsp Shrimp paste (Kapi)(High-quality Thai shrimp paste is essential for the authentic flavor. It can be found in Asian markets.)
• 1 cup Sweet pork (Moo Wan)(Thinly sliced pork belly or shoulder marinated in a sweet soy sauce mixture and then fried or baked until caramelized. Pre-made sweet pork is available in some Asian markets, or it can be prepared separately.)
• 1/4 cup Dried shrimp(Small, dried shrimp, often found in Asian markets. Rinse them briefly before using.)
• 1 medium Green mango(Unripe or semi-ripe mango, julienned. This provides a tart contrast.)
• 2 medium Shallots(Finely sliced.)
• 1-2 small Chilies(Thai bird's eye chilies, finely chopped (adjust to spice preference).)
• 1/2 medium Cucumber(Cut into thin slices or small cubes.)
• 1 large Omelette(Thinly made and thinly sliced into ribbons. Can be made by whisking 2 eggs with a pinch of salt and frying thinly.)
• 1 half Lime(Cut into wedges for serving.)
• 2 tbsp Vegetable oil

👨‍🍳 Instructions

1. 1

   Prepare the Shrimp Paste Base: In a small bowl, mash the shrimp paste with 1 tablespoon of vegetable oil until a smooth, fragrant paste forms. This helps to mellow its intensity and distribute it evenly.

   ⏱️ 3 minutes
2. 2

   Fry the Rice: Heat the remaining 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat (approximately 190°C / 375°F). Add the shrimp paste mixture and stir-fry for about 1 minute until fragrant. Be careful not to burn it. Add the cooked rice and break up any clumps. Stir-fry, mixing the rice thoroughly with the shrimp paste, until the rice is heated through and slightly toasted, about 5-7 minutes. The rice should be evenly coated and have a slightly golden hue.

   ⏱️ 8 minutes
3. 3

   Add Sweet Pork and Dried Shrimp: Add the chopped sweet pork and rinsed dried shrimp to the wok with the fried rice. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld and the sweet pork to crisp up slightly.

   ⏱️ 3 minutes
4. 4

   Prepare Toppings: While the rice is frying, ensure all your toppings are prepared: julienned green mango, sliced shallots, chopped chilies, sliced cucumber, and sliced omelette. Have the sweet pork (if not already added to the rice) and lime wedges ready.

   ⏱️ 10 minutes
5. 5

   Assemble and Serve: Spoon the shrimp paste fried rice onto individual plates or a large serving platter. Arrange the prepared toppings artfully around the rice. Serve immediately with lime wedges on the side.

   ⏱️ 5 minutes
6. 6

   Enjoy: Instruct diners to squeeze lime juice over the rice and mix all the components together before eating to achieve the perfect balance of flavors and textures.

   ⏱️ N/A

💡 Pro Tips

• ✓The key to authentic Khao Kluk Kapi is the quality of the shrimp paste (kapi). Look for brands specifically made for cooking.
• ✓Day-old, chilled rice is crucial for achieving the best fried rice texture – it separates easily and absorbs flavors without becoming mushy.
• ✓The dish is a symphony of flavors: salty and pungent from the shrimp paste, sweet from the pork, tart from the mango, spicy from the chilies, and fresh from the cucumber and shallots. Adjust individual toppings to your preference.
• ✓Don't skip the lime! The acidity cuts through the richness and brightens all the flavors.

🔄 Variations

• For a less pungent version, you can lightly pan-fry the shrimp paste with a little oil before adding it to the rice, or use a slightly smaller amount.
• Experiment with different protein toppings such as grilled chicken or fried fish.
• Add other fresh herbs like cilantro or mint for an extra layer of freshness.

🥗 Nutrition

Per serving