Nam Khao Tod (Crispy Rice Salad)

foodandwine.com

Megan

subheading: Crispy Rice:

2 ½ cups cooked white jasmine rice (about 12 ounces)

1 ½ tablespoons red curry paste (such as Maesri)

½ teaspoon kosher salt

½ cup white rice flour (about 1 7/8 ounces), divided

Neutral oil (such as grapeseed, peanut, or vegetable oil), for frying

subheading: Salad:

1 cup thinly sliced red onion

1 (1 ½-inch) piece fresh ginger, peeled and cut into ⅛- x ⅛- x 1 ½-inch sticks

2 tablespoons fish sauce

2 teaspoons chile jam (nam prik pao) (such as Pantai Norasingh Chili Paste)

1 ½ teaspoons red Thai chile powder, or more to taste

1 teaspoon granulated sugar

½ cup thinly sliced scallions

½ cup packed roughly chopped fresh cilantro leaves and stems, plus more for garnish

2 tablespoons fresh lime juice

2 medium-size fresh green or red Thai chiles (less than ⅛ ounce), or more to taste, stemmed and finely chopped

¼ cup salted roasted peanuts, roughly chopped

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