Spicy Rice with Shrimp Paste – Kao Klutgapi

I N F O Mom Leuang Therb Chomsai was a famous cook around the middle of the 20th century. She came from a distinguished family of cooks and contributed to making Thai cuisine famous abroad as well. Although Mom Therb worked according to traditional methods, she tried to modernize Thai cuisine and make it more accessible, especially for people not living in Thailand. She recommends adding slivered green mango, ginger or possibly krachai to this dish – and perhaps replacing the crispy fish fritter with crispy fried whole dried crab tails or possibly pla grop (crispy fish). This recipe serves 2 people.

P a g e Heat oil in wok or frying pan. Add garlic and fry until golden. Mix in shrimp paste, when it starts to become fragrant, add long grain rice and mix through. Add the pork, crispy fish cracklings, dried crab tails and scallions and mix well, then season with lime juice.

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