Nam khao tod Recipe - Los Angeles Times

Name: Nam khao tod Recipe - Los Angeles Times
Total time: 20 min
Ingredients: About 2½ cups cooked jasmine rice, preferably day-old; 1 teaspoon salt; 1 1/2 to 2 tablespoons red curry paste (nam prik kang ped); About ½ cup rice flour; Vegetable oil for deep frying; 1 heaping tablespoon chile jam (nam prik pao); 1 tablespoon sugar; 6 tablespoons fish sauce; 2 heaping tablespoons red chile flakes; 1 1/2 to 2 teaspoons chopped Thai bird’s eye chiles; 1 cup slivered red onion; 1 cup roughly chopped green onion; 1 cup roughly chopped cilantro, plus more for garnish; Juice of 1½ limes; About ¼ cup Thai fermented sausage (naem), crumbled; 1/2 cup roasted peanuts; 1/2 cup julienned ginger

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When Kris Yenbamroong was in junior high in Thailand, he went to an exclusive private school. But somehow, he says, he always found himself eating lunch not with his well-heeled classmates but with...

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