A Thai salad-like dish of crisp fried rice balls, peanuts, mint, and lime, broken up and tossed for a lively shared plate.
20 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the cooked jasmine rice with the curry paste and shape it into small tight balls.
Chill the balls in the refrigerator for 10 minutes so they do not fall apart while frying.
Cook the balls in a pan over medium heat for 12 minutes, until the outsides brown.
Break up the rice balls and toss them with peanuts, mint, and lime juice.
💡 Tip: Press the rice balls firmly; the mixture should be moist but cohesive so it does not fall apart while browning.
🍽️ Serving suggestion: Serve tucked into lettuce leaves with lime wedges.
~342
kcal calories
6
g protein
48
g carbs
14
g fat
1.3g
Sugar
2.2g
Fiber
4.7mg
Sodium
1.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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