Yum Nam Khao Tod Recipe

Cooked jasmine rice: Fragrant rice that forms the base of the dish.

Toasted shredded coconut: Adds a sweet, nutty flavor and crunchy texture.

Ground pork: Provides a savory, meaty element.

Red curry paste: Infuses the dish with a rich, spicy flavor.

Crushed peanuts: Adds a crunchy texture and nutty taste.

Mint, cilantro, and green onions: Fresh herbs that add brightness and freshness.

Fish sauce: A salty, umami-rich ingredient essential for Thai cuisine.

Freshly squeezed lime juice: Adds a tangy, citrusy flavor.

Sugar: Balances the flavors with a touch of sweetness.

When forming the rice balls, make sure to press them firmly to ensure they hold their shape during frying. If the mixture feels too dry and crumbly, you can add a small amount of water or an extra spoonful of red curry paste to help bind the ingredients together. This will result in perfectly crispy and golden rice balls that won't fall apart in the hot oil.

• cooked jasmine rice - Substitute with cooked basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative.

• toasted shredded coconut - Substitute with toasted almond flakes: Almond flakes provide a similar crunch and nutty flavor.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste offers a different but still rich and aromatic flavor profile.

• crushed peanuts - Substitute with crushed cashews: Cashews provide a similar texture and a slightly sweeter taste.

• mint, cilantro, and green onions fresh herbs - Substitute with basil, parsley, and chives: These herbs offer a fresh and aromatic alternative.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is less pungent.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• sugar - Substitute with honey: Honey provides sweetness with a slightly different flavor profile.

• Allow the crispy rice balls to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled crispy rice balls in an airtight container. If stacking, separate layers with parchment paper to maintain their crispiness.
• Store the container in the refrigerator for up to 3 days. For best results, consume within this time frame to enjoy the optimal texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the crispy rice balls on a baking sheet and heat for about 10 minutes, or until they regain their crispiness.
• For freezing, arrange the cooled crispy rice balls on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date and contents. Frozen crispy rice balls can be stored for up to 2 months.
• When ready to eat, reheat the frozen crispy rice balls directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until heated through and crispy.
• Store the dressing separately in a small airtight container in the refrigerator. It will keep for up to 1 week.
• Fresh herbs should be stored in the refrigerator. Wrap them in a damp paper towel and place them in a plastic bag to keep them fresh for up to 5 days.
• Crushed peanuts can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the refrigerator or freezer to maintain their freshness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crispy rice balls on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the rice balls with a bit of olive oil to help them crisp up.
  4. Bake for about 10-15 minutes, or until they are heated through and regain their crispiness.
  5. Toss with fresh herbs and dressing just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the crispy rice balls in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through and crispy again.
  5. Mix with fresh herbs and dressing before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the crispy rice balls in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Once heated, combine with fresh herbs and dressing.

• Microwave Method:

  1. Place the crispy rice balls on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, or until heated through.
  4. Note: This method may not retain the crispiness as well as the other methods.
  5. Toss with fresh herbs and dressing before serving.

• Frying pan: Used to cook the ground pork until fully cooked.

• Large mixing bowl: Used to combine the cooked rice, toasted coconut, red curry paste, and cooked pork.

• Hot oil: Used to fry the rice balls until crispy and golden brown.

• Paper towels: Used to drain the excess oil from the fried rice balls.

• Separate bowl: Used to mix the fish sauce, lime juice, and sugar until the sugar is dissolved.

• Spoon: Used to mix ingredients in the bowls.

• Knife: Used to chop the fresh herbs.

• Cutting board: Used as a surface for chopping the fresh herbs.

• Measuring cups: Used to measure the rice, shredded coconut, ground pork, and crushed peanuts.

• Measuring spoons: Used to measure the red curry paste, fish sauce, lime juice, and sugar.

Cook the pork in advance: Prepare the ground pork ahead of time and store it in the fridge to save cooking time.

Use pre-cooked rice: Opt for pre-cooked jasmine rice available in stores to skip the rice cooking step.

Ready-made curry paste: Utilize store-bought red curry paste to avoid making it from scratch.

Pre-toast coconut: Toast the shredded coconut in bulk and store it for future use.

Batch fry rice balls: Fry multiple rice balls simultaneously to reduce frying time.

Pre-mix dressing: Combine fish sauce, lime juice, and sugar beforehand and refrigerate.