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1
Start by combining your cooked and cooled rice, the eggs beaten with soy sauce, the curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Make sure everything is combined. Form into baseball-sized balls. Set aside.
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2
Next, heat the oil in a pot over over medium-high heat and let it come up to about 350 F. Add one ball at a time into the hot oil and cook until completely golden brown on all sides. Remove ball from the oil with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil. Repeat with the remaining balls.
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3
During this time, combine the shallots, roasted peanuts, mint, cilantro, chili flakes, nam, and lime juice and mix in a large mixing bowl. Take the crispy rice balls, break them apart into bite-sized pieces and add them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
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4
To plate, add a mound of the Nam Khao onto a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime wedges, and whole Thai bird chili peppers.
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5
The result is amazing. My wife fell in love with this dish. The fresh herbs, the awesome crunchiness of the rice and peanuts, and when folded into the cabbage leaf and drizzle with a bit of lime juice, need I say any more? It always warms up very nicely for any leftovers, and who doesn't love that during a busy work week!
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6
If you are looking for adventure, give this one a shot. It is really up there with one of my top five lettuce wraps and Asian recipes.
