This is a sort of Japanese/Thai fusion. The ingredients are completely Thai, but the method is Japanese.
Firstly I made a Thai curry soboro.
Onion, garlic, massaman curry paste and pork mince fried together …
… then some soy sauce, fish sauce, tamarind paste, and brown sugar went in …
…and some coconut milk powder …
… lemon grass, and a bit of tomato paste …
… a bit of water followed, and I simmered it, stirring often …
… until it was quite dry.
Then I left it to cool overnight, while I soaked a couple of cups of long grain glutinous rice in water.
Next day I steamed the rice over a pot of boiling water until it was cooked:
Then I mixed it with a very little coconut milk in which I'd dissolved half a teaspoon each of salt and sugar:
The rice absorbed that completely, it could probably have absorbed a great deal more, but I wanted it quite dry and sticky.
I used the rice to make onigiri.
I lined a tiny silicon bowl with Glad-Wrap, filled it with rice and made a walnut-sized indentation in the middle:
Pressed about 2 teaspoons of the Thai curry soboro into the middle:
Covered that with more rice, and used the dangling bits of plastic under my hands to shape the rice into a ball:
Because nori wouldn't really go with Thai food, I decided to coat the rice balls with crushed nuts. There were no peanuts in the cupboard, so I used toasted cashews,…
… that I pulverised in a mortar:
Then I wrapped the rice balls in more plastic and put them in the freezer.
I have eaten one of them (they need warming in the microwave to soften the rice) and I have to say, it was delicious. The curry soboro is very strongly flavoured, I was a bit afraid it had too much of everything in it, but it's just right as a seasoning for the rice.