Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
 
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In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered - yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
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Recipe type: Dip
Cuisine: Thai
Serves: 6
Ingredients
  • 200 gr lean pork meat, minced
  • 2 1/2 cups coconut cream
  • 3 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • 2 fresh red long chilies
  • 2 fresh green long chilies
Chili Paste Ingredients
  • 3-4 long dry chilies
  • 4 rhizomes of krachai (fingerroot)
  • 2 stalks lemongrass
  • 1/2 cup minced shallots
  • smoked dried fish (3 to 4 fish)
  • 3 tablespoons fermented shrimp paste (kapi)
Method
  1. Grill the dried fish over charcoal until it is crispy and lightly charred.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  2. Using your fingers, break the fish flesh into large chunks. Carefully observe the abdomen area and discard the remains of any internal organs. In a mortar and pestle, pound the fish meat finely.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  3. De-seed the dry chilies; soak in warm water until soft.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  4. In a mortar and pestle, pound the dry chilies into a fine paste.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  5. Add krachai, the lemongrass stalks and the shallots; pound into a fine paste.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  6. Add the pounded dry fish and fermented shrimp paste; work everything into an even paste.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  7. Place 1 1/2 cups of the coconut cream in a pan over medium heat; stir constantly, until the coconut cream and the oil separate. The oil should float on top.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  8. Add the chili paste; mix well, and cook for couple of minutes.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  9. Add the minced pork meat. Cook thoroughly.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  10. Add the remaining cup of coconut milk; cook and stir until the mixture thickens. Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  11. Season with fish sauce and palm sugar.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  12. Add the green and red chilies cut into large chunks.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  13. Garnish with shallots, and the green and red chilies.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
  14. Serve with fresh vegetables, fried shrimp or with crispy fish batter.Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
Recipe by Thaifoodmaster at https://thaifoodmaster.com/thai_food_recipes/thai_appetizers_recipes/1426