Kapi Paste Simmered in Coconut Cream

Name: Kapi Paste Simmered in Coconut Cream (Lon Kapi)
Cuisine: Thailand
Ingredients: 500 mL (2 cups/16 fl oz) coconut cream; All of the kapi (shrimp) paste; 2-3 tablespoons palm sugar; 15 mL (1 tablespoon) fish sauce; 250 mL (1 cup/8 fl oz) coconut milk; Fresh long red chillies, sliced; 6 large dried red chillies, deseeded and chopped; 1 stalk lemongrass, sliced; 1 tablespoon peeled and chopped galangal; 8 stalks krachai; 6 red shallots, sliced; 4 cloves garlic; 2 tablespoons kapi (shrimp paste), roasted; 2 tablespoons kapi (shrimp paste), roasted; 3 tablespoons dried prawns (shrimp) or pla grop; 3 tablespoons dried prawns (shrimp) or pla grop; 3 tablespoons dried prawns (shrimp) or pla grop; 1 teaspoon salt

Lon Kapi

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS LON SHOULD be served with some fresh vegetables such as savoy cabbage, cucumbers, green mango and, if possible, white turmeric. It is also delicious with crisp fried fish.

Ingredients

500 mL (2 cups/16 fl oz) coconut cream
All of the kapi (shrimp) paste

Asia
Thailand
Fish course
Preserve
Pescatarian
Gluten-free

Method

In a medium pan bring the coconut cream to the boil. When it has separated, about 8-10 minutes, add the kapi paste and cook over a low heat, stirring regularly, for about 10 minutes or until the paste is fragrant. Add the palm sugar, fish sauce and coconut milk. Continue to cook over a low heat until the Ion has reached a thick consistency, about 10 minutes. Check that the flavour is cre