Thai cuisine · Dough, Pasta & Rice

Khao Kluk Kapi

Jasmine rice fried with shrimp paste, served with chicken, strips of egg and green mango arranged around the plate.

Ingredients · for 4 servings

• 600g cooked jasmine rice (a day old)
• 300g chicken breast fillets
• 2 tbsp shrimp paste (kapi)
• 2 eggs
• 1 green mango
• 4 shallots
• 3 Thai chillies
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 1 lime
• 2 spring onions
• 4 tbsp oil

Instructions

1. Cook the jasmine rice the day before and chill it uncovered overnight – only cold, dry grains will separate in the wok instead of clumping.
2. Cut the chicken breast into thin strips, fry in 1 tbsp oil for 4–5 minutes, glaze with the palm sugar and fish sauce until dark and glossy, then remove.
3. Beat the eggs, set into a thin omelette in 1 tbsp oil over medium heat, roll it up and cut into fine strips.
4. Fry the shrimp paste in 2 tbsp oil for 1 minute until it smells fragrant, add the rice and fry over high heat for 4–5 minutes until every grain is evenly light brown.
5. Cut the green mango and shallots into fine strips, the Thai chillies into rings and the spring onions into thin rounds.
6. Pile the rice in the centre of the plate, arrange the chicken, egg strips, mango, shallots, chilli and spring onions around it in a ring, and serve with lime wedges.