Khao pad tom yum

Method

1. 1 Finely chop the lemongrass, galangal, and Thai lime leaves so they stick to the rice grains.
2. 2 Sauté the chili paste with the chopped herb mixture in oil for 90 seconds until the oil turns red.
3. 3 Sauté the shrimp for 90 seconds, then remove them to prevent them from becoming tough.
4. 4 Add the leftover rice and stir-fry for 4 minutes over high heat until the rice grains are evenly coated with the red oil.
5. 5 Season the pan with fish sauce, then add the shrimp and stir for 40 seconds.
6. 6 Squeeze the lemon after turning off the heat; squeezing it while it's still on will cause the sourness to dissipate, leaving only bitterness.

With an appliance

• Air fryer 31 min

  Replace step 3: lightly spray oil on the shrimp and fry in an air fryer at 195 degrees for 5 minutes, flipping at the 3rd minute; steps 4 to 6 continue frying the rice with herbs in the pan, then add the shrimp at the end.