InstructionsRinse the rice and then bring it to a boil with the water for 15 mins on low with the pot covered. Put the cooked rice on a tray and cool for 1 hour.In a small bowl, whisk the egg and add red curry paste and sugar.Add the cooled cooked rice in a large bowl, then add the curry egg mixture. Add coconut shreds and lime leaves then mix.Form hand full sized disks.Heat cooking oil to 350F and fry for 10 minsIn a large bowl, add the fried rice balls and crumble.Add the fish sauce, lime juice and mix well. Add salt to taste.Add the cured pork, pork skin, cilantro, green onion, and roasted peanuts and gently mix.Garnish with fried chili then eat it as a lettuce wrap.