🍚 Khao Kluk Kapi
Khao kluk kapi is Thai rice tossed in a wok with shrimp paste, then served on a platter with sweet pork, shredded omelette, green mango, sliced chili and lime wedges. Each spoonful mixes salty, funky rice with sweet, sour and hot toppings, so the dish is eaten by combining a bit of everything.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked jasmine rice
- 1½ tbsp shrimp paste
- 200 g pork shoulder, thinly sliced
- 1 tbsp palm or brown sugar
- 2 eggs, beaten
- 1 small green mango, shredded
- 2 bird's-eye chilies, sliced
- 1 lime, cut into wedges
- 2 tbsp oil
Method
- Cook the pork in a pan with the sugar and a splash of water until sticky and glazed.
- Fry the beaten eggs as a thin omelette, roll and slice into strips.
- Heat the oil in a wok, fry the shrimp paste for 30 seconds, then add the rice and toss until evenly coloured.
- Plate the rice and arrange the pork, omelette, mango, chili and lime around it.
- Mix a little of each topping with the rice as you eat.
How to make it lighter
- Use lean pork loin instead of shoulder and skip the sugar glaze to cut calories.
- Add extra green mango and cucumber for volume.
- 1 tbsp oil ≈ 120 kcal, so measure what goes into the wok.
History
The dish comes from central Thailand, where kapi (fermented shrimp paste) is a staple seasoning. It is a common lunch at Bangkok rice shops and markets today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →