Nam Khao – Crafts to Crumbs

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