Khao Khluk Kapi with Grilled Pork and Shrimp Paste

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 tablespoons shrimp paste 4 tablespoons shrimp paste
• 1 cup (150g) grilled pork, sliced 1 cup (150g) grilled pork, sliced
• 1/2 cup green beans, chopped 1/2 cup green beans, chopped
• 1/2 cup cucumber, thinly sliced 1/2 cup cucumber, thinly sliced
• 1/4 cup cilantro leaves 1/4 cup cilantro leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red chilies, sliced (optional for spice) 2 red chilies, sliced (optional for spice)
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions and let it cool.
2. 2.
   In a small bowl, mix the shrimp paste, fish sauce, palm sugar, minced garlic, and sliced red chilies (if using).
3. 3.
   Heat the vegetable oil in a wok or large frying pan over medium heat.
4. 4.
   Add the shrimp paste mixture to the pan and stir-fry for 2-3 minutes until fragrant.
5. 5.
   Add the cooked jasmine rice to the pan and stir-fry for another 5 minutes, ensuring the rice is well coated with the shrimp paste mixture.
6. 6.
   Push the rice to one side of the pan and add the green beans. Stir-fry for 2-3 minutes until slightly tender.
7. 7.
   Remove the pan from heat and add the sliced grilled pork. Mix well to combine.
8. 8.
   Serve the Khao Khluk Kapi hot, garnished with cucumber slices, cilantro leaves, and lime wedges on the side.

Treat your ingredients with care...

• Shrimp paste — If you find the flavor of shrimp paste too strong, you can reduce the amount used in the recipe. Start with half the recommended quantity and adjust according to your taste preference.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the grilled pork in a mixture of soy sauce, garlic, and ginger before grilling.
• For a spicier version, increase the amount of red chilies or add some Thai bird's eye chilies.
• Feel free to customize the dish by adding other vegetables such as bell peppers or carrots.
• Serve the Khao Khluk Kapi with a side of Thai chili sauce for an extra kick of heat.
• Leftover Khao Khluk Kapi can be stored in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Serving advice

Serve Khao Khluk Kapi hot as a main dish. Accompany it with lime wedges on the side for squeezing over the rice to add a tangy kick. This dish pairs well with a refreshing Thai iced tea or a cold glass of coconut water.

Presentation advice

To present Khao Khluk Kapi beautifully, place a mound of the fried rice in the center of a plate. Arrange the sliced grilled pork on top and garnish with cucumber slices and cilantro leaves. Place lime wedges on the side for an attractive pop of color.