Khao khluk kapi with various toppings
| |
| Type | Rice dish |
|---|---|
| Course | Main course |
| Place of origin | Central Thailand (adapted from the original Mon dish) |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
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.
Khao khluk kapi's recipe was adapted from an original Mon dish during the time of King Rama II.[7][8][9] It is originated in Central 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]
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