Kris Yenbamroong makes nam khao tod

Some of what goes into nam khao tod, clockwise from upper left: Peanuts, rice flour, ginger, cilantro, green onions, red onions and Thai chiles, toasted rice, naem sausage and curry paste.

Curry paste must be carefully worked into the dried, cooked rice before it can be fried.

Rub the curry paste and rice in your hands to make sure each grain is coated.

When the curry paste and rice flour are fully incorporated, each grain of rice will feel dry and separate.

It’s important to let the rice finish drying in the refrigerator to get it as crisp after frying as possible.

“Rain” the rice into the heated oil a handful at a time.

The rice is done frying when it stops sizzling, less than a minute.

After you’ve assembled the rest of the ingredients, fold in the rice.

Kris Yenbamroong’s finished nam khao tod is a perfect summer dish -- crisp, salty and sour.