 Khao khluk kapi with various toppings | |
| Type | Rice dish |
|---|---|
| Course | Main course |
| Place of origin | Central Thailand (adapted from the originalMon dish) |
| Region or state | Southeast Asia |
| Associatedcuisine | Thailand |
Khao khluk kapi (Thai:ข้าวคลุกกะปิ,pronounced[kʰâːwkʰlúkkāpìʔ]; sometimes spelled askhao kluk kapi) is a flavorful dish inThai cuisine that consists of the primary ingredients of fried rice mixed withshrimp paste, the latter of which is known as "kapi" inThai.[1][2][3][4][5] The dish is typically served with severalside 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 (Chinesemu wan), Chinese sausage such askun 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 FilipinoBagoong fried rice can be considered a comparable equivalent to this dish.
Khao khluk kapi's recipe was adapted from an originalMon dish during the time of KingRama II.[7][8][9] It is originated inCentral Thailand (historical Mon settlement region), and is typically served as a lunch dish in Thailand.[3] Foreign visitors to Thailand may not be aware of the dish's existence.[1][3]
