Store-bought red curry paste and skillet-crisped rice keep this salad fast for nights when you need dinner ASAP.
Crunchy, spicy, sour, and bright, the Naem Khao at Thip Khao in Washington, DC, is everything I want to eat forever and ever. The Laotian salad is traditionally made by forming rice seasoned with red curry paste into pucks that are deep-fried until golden brown. The fried pucks are then broken apart and mixed with sour pork sausage, shredded pork skin, lots of herbs, shallots, and a fish sauce dressing.
This weeknight version skips the deep-frying but keeps a similar balance of flavors and textures. In this approach, cooked rice gets crisped in a skillet until golden brown and crunchy and then broken apart and used as the base for the salad. Ground chicken cooked with store-bought curry paste adds depth, while thinly sliced onion, herbs, and a sweet-sour-salty dressing keep things bright.
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