thai

Khao Kluk Kapi Shrimp Paste Rice With Sweet Pork and Green Mango

Name: Khao Kluk Kapi Shrimp Paste Rice With Sweet Pork and Green Mango
Yield: 1 serving
Cuisine: thai
Ingredients: 58 g jasmine rice, dry; 13 g shrimp paste; 80 g pork belly, sliced; 4 g vegetable oil; 9 g palm sugar; 7 g fish sauce; 66 g green mango, julienned; 58 g cucumber, sliced; 26 g lime wedges

This stir-fried dish pairs jasmine rice, dry with shrimp paste, pork belly, sliced and green mango, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

68 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g jasmine rice, dry 212 kcal
13g shrimp paste 13 kcal
80g pork belly, sliced 304 kcal
4g vegetable oil 35 kcal
9g palm sugar 35 kcal
7g fish sauce 2 kcal
66g green mango, julienned 33 kcal
58g cucumber, sliced 9 kcal
26g lime wedges 8 kcal

Cooking instructions

jasmine rice
Cook the jasmine rice and let it steam-dry 5 minutes, then fluff.
pork bellyvegetable oil
Heat a skillet over medium heat. Add the vegetable oil and pork belly; cook until browned and the fat renders, 6-8 minutes.
pork bellypalm sugarfish sauce
Stir in the palm sugar and fish sauce and cook until glossy and caramelized, 1-2 minutes. Remove pork to a plate.
jasmine riceshrimp paste
In the same skillet, add the shrimp paste and stir-fry 30 seconds to toast. Add the cooked rice and toss until evenly coated and fragrant.
jasmine riceshrimp pastepork bellygreen mangocucumberlime wedges
Plate the shrimp-paste rice. Top with the sweet pork, green mango, and cucumber. Serve with lime wedges to squeeze over just before eating.