👨‍🍳 Instruktioner

1. 1

   Cook the jasmine rice with water according to package directions or by simmering in a pot until water is absorbed. Let it cool to lukewarm or room temperature.

   💡 Proffstips: Using a rice cooker is also an option.
2. 2

   In a large bowl, combine the cooled rice with the egg, shredded coconut, Thai red curry paste, sugar, and finely chopped makrut lime leaves. Mix well, ensuring the ingredients are evenly distributed without mashing the rice.

   💡 Proffstips: You can use your hands to mix for better incorporation.
3. 3

   Lightly oil your hands and form the rice mixture into small, slightly flattened balls (about 1/8 cup each).

   💡 Proffstips: Making the balls smaller will result in more crispy bits.
4. 4

   Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully fry 3-4 rice balls at a time, ensuring not to overcrowd the pan. Cook for 6-10 minutes, turning halfway through, until golden brown and crispy.

   💡 Proffstips: Test the oil heat with a grain of rice; it should sizzle immediately.
5. 5

   Remove the fried rice balls and drain on paper towels. Once cooled enough to handle, break them into bite-sized chunks in a wide bowl.

   💡 Proffstips: Varying the size of the chunks adds interesting texture.
6. 6

   Add the chopped cilantro, sliced green onion, roasted peanuts, lime juice, and fish sauce to the bowl with the broken rice. Mix everything together gently.

   💡 Proffstips: Taste and adjust seasoning with more lime juice or fish sauce if needed.
7. 7

   Serve the Nam Khao immediately with lettuce leaves for scooping and garnish with fried red chili if desired.

   💡 Proffstips: Lettuce leaves provide a refreshing contrast to the crispy rice.