Nam Khao Recipe
Curried crispy fried rice and pork (vegetarian available)
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Ingredients
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Rice Preparation
Curry Mixture
Fried Ingredients
Garnish
Method
Rice Cooking
- 1
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is fully cooked. Remove from heat and let it sit covered for an additional 10 minutes.
Curry Mixture Preparation
- 2
Mix the Curry Ingredients
In a small bowl, combine the curry powder, fish sauce, sugar, and lime juice. Mix well until the sugar is dissolved and set aside.
Frying Ingredients
- 3
Fry the Pork Belly
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed pork belly and cook until browned and crispy, about 5-7 minutes. Remove the pork from the skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the diced carrots and sliced green onions, sautéing for about 3-4 minutes until softened.
- 5
Combine and Stir-Fry
Add the cooked rice to the skillet with the sautéed vegetables. Pour the curry mixture over the rice and stir well to combine. Add the crispy pork belly and chopped cilantro, mixing everything together. Cook for an additional 3-5 minutes until heated through and crispy.
Garnishing
- 6
Serve the Nam Khao
Transfer the Nam Khao to a serving dish. Garnish with crushed peanuts, lime wedges, and extra cilantro leaves. Serve hot.
