Nam Khao Tod (Crispy Rice Salad)

Ingredients

• 2.5 cups cooked white jasmine rice (about 12 ounces)
• 1.5 tablespoons red curry paste (such as Maesri)
• .5 teaspoon kosher salt
• .5 cup white rice flour (about 1 7/8 ounces), divided
• Neutral oil (such as grapeseed, peanut, or vegetable oil), for frying
• 1 cup thinly sliced red onion
• 1 (1 1/2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 1 1/2-inch sticks
• 2 tablespoons fish sauce
• 2 teaspoons chile jam (nam prik pao) (such as Pantai Norasingh Chili Paste)
• 1.5 teaspoons red Thai chile powder, or more to taste
• 1 teaspoon granulated sugar
• .5 cup thinly sliced scallions
• .5 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 1/8 ounce), or more to taste, stemmed and finely chopped
• .25 cup salted roasted peanuts, roughly chopped

Steps

1. If using cold leftover rice, break up the grains, and spread evenly on a baking sheet. If the rice is fresh from the steamer, fluff it using a fork, and spread evenly on a baking sheet; chill, uncovered, until dry, at least 1 hour or up to 12 hours.
2. Spoon curry paste over rice, and sprinkle with salt. Using your hands, mix to coat individual grains of rice. Sprinkle 2 tablespoons rice flour over rice mixture, and continue mixing by hand, rubbing grains to separate. Add remaining 6 tablespoons rice flour, 2 tablespoons at a time, mixing well after each addition. Rice should feel very dry and should not clump together.
3. Pour oil to a depth of 2 inches in a large Dutch oven or a wok. Heat over medium-high to 350°F. Drop in a grain of rice; if it floats and starts sizzling right away, the oil is ready. Working in batches, carefully add about 2/3 cup rice mixture to hot oil. Fry, stirring occasionally, until bubbles have mostly subsided and rice is light golden brown, 45 seconds to 1 minute and 15 seconds. Using a fine wire-mesh strainer, transfer rice to a baking sheet lined with paper towels to drain. Repeat frying process with remaining rice mixture. Let cool completely, about 10 minutes.
4. Place onion and ginger in a medium bowl filled with cold water. Let stand 10 minutes. Drain well.
5. Whisk together fish sauce, chile jam, chile powder, and sugar in a large bowl until well combined. Add scallions, cilantro, lime juice, Thai chiles, onion, and ginger; toss to coat. Add peanuts and crispy rice; quickly toss until just incorporated. Transfer to a platter or bowl. Garnish with additional cilantro. Serve immediately.