Green curry rice balls

Mix three parts jasmine rice with one part Thai sticky rice; rinse a couple of times and drain off all liquid on the last rinse.

Cook in a rice cooker at one part rice to one part water.

Blend Thai basil leaves into coconut milk with a stick blender for a green basil juice.

Bring coconut milk to a boil and stir in the green curry paste until thick; do not wait for the coconut oil to separate or the mixture turns greasy and hard to form.

Add the ground turkey and break it up so no big chunks remain.

Season with a little sugar and fish sauce, adding only about half the fish sauce at first with store-bought paste.

Add the basil coconut juice and bring to a boil; add the very finely chopped kaffir lime leaves.

Pour the curry sauce over the hot cooked rice and add very finely diced bell pepper, the membrane sliced off first.

Let the hot rice absorb the sauce; taste and adjust the seasoning.

Pack the rice tight and cool to about room temperature.

Portion with a number 40 scoop (about a tablespoon and a half) and press and nudge each portion into a tight ball.

Mix all-purpose flour, water, a beaten egg and a touch of fish sauce into a smooth thin batter that runs freely off a fork; thin with water if too thick.

Dip each ball in the batter, let it drip, then coat in panko, keeping one hand wet and one dry.

Deep fry at 350F for about two minutes.

Variation: bread ahead and refrigerate, or freeze breaded and thaw before frying.

Skim out breadcrumb bits between batches with a mesh skimmer so they do not burn and spoil the oil; cool slightly before serving.