How to Make Nam Kao (Fried Curry Rice)

by Pam Moun

My simple way to make nam kao using ingredients I was able to dig up in my fridge. There are more ingredients that can be added, but this is all I had. 😄

Supplies

  • Steamed rice
  • Kafir leaves
  • Coconut flakes, unswt
  • 1 can red curry paste
  • Oil for frying
  • Cooked ham
  • Lettuce
  • Fish sauce
  • Sugar
  • Msg, opt
  • Lime
  • Eggs, about 2
  • Green onions
  • Cilantro
  • Lettuce
  • Dried red chile peppers
  • Peanuts
  • Instructions

    Step 1

    Chop up kafir leaves. I actually used many more than this. Slice them thinly. (I think I used a handful, I love the smell in my rice)

    Step 2

    Add it to your already steamed and cooled down rice. (Oh yeah, make sure the steamed rice is cooled a little)

    Step 3

    Add a bag of coconut flakes. Mix in.

    Step 4

    Add a can of red curry paste.

    Step 5

    Seperate the yolk from an egg. I did 3 eggs.

    Step 6

    Mix yolks into rice mixture. The best way is by hand. And I recommend wearing gloves.

    Step 7

    After everything is all mixed, make balls of rice by hand. Make them as tight as possible so they don't fall apart while frying.

    Step 8

    Now drop them into the hot oil and fry away! (Smells amaze balls) Fry until they are golden brown. Or if you're like me, a deep golden for extra crisp.

    Step 9

    Meanwhile, cut up the ham. Small pieces or slivers.

    Step 10

    Once rice is done frying, drain them on paper towels and break them up into a large bowl.

    Step 11

    Add ham. Mix.

    Step 12

    Now season with fish sauce, sugar, lime juice. (Msg opt) I always start lightly, then mix and taste. Adjusting as I mix and taste.

    Step 13

    Once you're satisfied with the taste, add in the herbs. I used cilantro and green onions. Mix.

    Step 14

    Final product. 😋

    Step 15

    I like to eat mine with lettuce, dried red chilies and peanuts. Bon apetit!