Nam Khao

Name: Nam Khao
Ingredients: 6 cups cooked jasmine rice (cooled) **see note below; 1 ½ tablespoons red curry paste; 1 ½ teaspoon salt; 1 teaspoon MSG (optional or not); 2 kaffir lime leaves (about 1 tablespoon), chopped; 2/3 cup frozen grated coconut (thawed) – **can be optional if you do not have this, but make sure to use coconut milk**; ½ cup (118 ml) coconut milk; 2 teaspoons sugar; 1-2 large eggs (depending on how wet the rice and other ingredients are, may not need both); Oil for frying; Cooked and crispy rice balls (from above); 2-3 thinly sliced scallions; Handful of cilantro – chopped; 2 (1.8 oz) packages sour pork (som moo/ nam sausage) – crumbled; 1 lime (juiced) – about ¼ to 1/3 cup (may need 2 limes if your lime is not juicy); 2 tablespoons fish sauce; 1 ½ teaspoons sugar; Dried Thai chilies; ¼ cup toasted peanuts; Lime wedges; cilantro; Serve with lettuce, mint, cucumber

craftstocrumbs.com

Crispy rice with a curry undertone, tangy from lime and sour pork; satisfyingly salty, sweet, and crunchy—learn to make Nam khao like a pro!

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Slotted spoon
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Citrus press
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Serving platter

Ingredients

6 cups cooked jasmine rice (cooled) **see note below
1 ½ tablespoons red curry paste
1 ½ teaspoon salt
1 teaspoon MSG (optional or not)
2 kaffir lime leaves (about 1 tablespoon), chopped
2/3 cup frozen grated coconut (thawed) – **can be optional if you do not have this, but make sure to use coconut milk**
½ cup (118 ml) coconut milk
2 teaspoons sugar
1-2 large eggs (depending on how wet the rice and other ingredients are, may not need both)
Oil for frying
Cooked and crispy rice balls (from above)
2-3 thinly sliced scallions
Handful of cilantro – chopped
2 (1.8 oz) packages sour pork (som moo/ nam sausage) – crumbled
1 lime (juiced) – about ¼ to 1/3 cup (may need 2 limes if your lime is not juicy)
2 tablespoons fish sauce
1 ½ teaspoons sugar
Dried Thai chilies
¼ cup toasted peanuts
Lime wedges
cilantro
Serve with lettuce, mint, cucumber