Khao Tod Neua

Adapted by
March 2019
Yield: 4 servings


Red Curry Jasmine Rice Cakes
½ cup jasmine rice
1½ tablespoon red curry paste
½ teaspoon salt
60 grams palm sugar, finely chopped
½ cup fish sauce
⅓ cup lime juice
2 tablespoons Thai chile oil
1 teaspoon pulverized crispy fried garlic
1 teaspoon pulverized crispy fried shallot
One 12- to 16-ounce wagyu steak, room temperature
1 tablespoon long peppercorns, cracked
To Assemble and Serve
Oil for deep frying
1 cup mint leaves
1½ cups Thai basil leaves, torn
½ bunch culantro, picked and torn
½ bunch cilantro, picked and torn
¼ cup thinly sliced ginger
¼ cup thinly sliced red onion
2 tablespoons toasted rice powder
¼ cup roasted unsalted peanuts
1 tablespoon minced Thai chile


For the Red Curry Rice Cakes

In a saucepan over high heat, bring ¾ cup water to a boil. Add rice and cook until over-plump and starchy. Remove from heat and stir in curry paste and salt. When cooled slightly, form into 2¾-inch diameter patties.

For the Sauce

In a small saucepan over medium heat, combine palm sugar and fish sauce; heat until sugar dissolves. Transfer to a nonreactive container; cool. Whisk in lime juice, oil, garlic, and shallot. 

For the Steak

Heat a heavy skillet over high flame. Season steak with peppercorns and salt and cook just shy of medium rare. Rest steak 5 minutes, reserving juices. Cut steak into ¾-inch cubes and toss with beef juice.

To Assemble and Serve

In a deep fryer, heat oil to 350°F. Fry Red Curry Rice Cakes 5 minutes, until very crispy; drain. While hot, cut into cubes, reserving crumbles. To the Sauce, add 2 tablespoons beef juices. In a bowl, toss to combine and coat Cakes and crumbles, Steak, and Sauce with remaining ingredients. On a serving plate, arrange Khao Tod Neua in a generous crescent.