Khao khluk kapi

Khao khluk kapi
Khao khluk kapi with various toppings
TypeRice dish
CourseMain course
Place of originCentral Thailand (adapted from the original Mon dish)
Region or stateSoutheast Asia
Associated cuisineThailand

Khao khluk kapi (Thai: ข้าวคลุกกะปิ, pronounced [kʰâːw kʰlúk kāpìʔ]; sometimes spelled as khao kluk kapi) is a flavorful dish in Thai cuisine that consists of the primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai.[1][2][3][4][5] The dish is typically served with several side dishes 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 omelet or crêpe, sweetened roasted pork, pork belly (Chinese mu wan), Chinese sausage such as kun chiang, and mackerel, among others.[1][2][3][4][6]

It has been described as a salad dish per the vegetables that accompany the dish, and as possessing the flavors of saltiness per the shrimp paste, sweetness per the fruits, and spiciness, per the chili peppers.[3][6]

Outside Thailand, the Filipino Bagoong fried rice can be considered a comparable equivalent to this dish.

  1. ^ a b Cite error: The named reference Việt Times Australia 2017 was invoked but never defined (see the help page).
  2. ^ a b Cite error: The named reference Ferber 2016 was invoked but never defined (see the help page).
  3. ^ a b c Cite error: The named reference Bush 2010 was invoked but never defined (see the help page).
  4. ^ a b Cite error: The named reference Philpott 2016 was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference Research Council 2003 was invoked but never defined (see the help page).
  6. ^ a b Cite error: The named reference SeriousEats 2017 was invoked but never defined (see the help page).