Nam Khao

Ingredients

Contains: egg, peanut, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Cooked Jasmine Rice, Cooled
• 2 whole Eggs, Beaten With Below Amount Of Soy Sauce
• 1 Tablespoon Soy Sauce
• 3 Tablespoons Red Curry Paste
• 1 teaspoon Salt
• 1 Tablespoon Palm Sugar (or Substitute Brown)
• 2 cups Ground Pork, Cooked And Cooled
• 1 cup Sweetened Coconut Flakes
• 2 cups Cooking Oil
• ½ cups Shallots, Thinly Sliced
• ½ cups Roasted Peanuts
• ½ cups Chopped Fresh Mint
• ½ cups Chopped Fresh Cilantro
• 1 Tablespoon Red Chili Flakes (reduce For Less Heat)
• ½ cups Nam (fermented Pork), Chopped
• 1 whole Lime, Juiced
• ½ heads Green Cabbage, Leaves Only
• 2 whole Thai Bird Chilies, Optional

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a splash of the cooking oil in a skillet over medium heat. Beat the eggs with part of the soy sauce, pour into the pan, and cook until set, about 2 minutes. Slice thinly and set aside.

2. Heat the remaining oil in a wok or large skillet over medium-high heat. Fry the cooled rice in batches, pressing it flat, for about 6 minutes until golden and crisp. Drain on paper towels.

3. Fry the shallots in the hot oil for about 1 to 2 minutes until crisp. Drain and set aside.

4. In a dry pan over medium heat, toast the coconut flakes and roasted peanuts for 2 to 3 minutes, stirring, until golden. Roughly chop the peanuts.

5. Add the red curry paste, chili flakes, palm sugar, salt and remaining soy sauce to the pan with a splash of water. Stir for 1 minute, then add the cooked ground pork and chopped nam. Stir for 2 minutes until heated through.

6. Transfer the crisp rice, egg, pork mixture, toasted coconut and peanuts to a large bowl. Add the lime juice and toss well.

7. Fold in the shallots, mint, cilantro and sliced Thai bird chilies if using. Serve with the cabbage leaves on the side to wrap the salad.