Mix the jasmine rice, curry paste, 1 tablespoon of the rice flour, grated coconut, salt, sugar, and makrut lime leaf together with your hands. Mix thoroughly so all of the ingredients are combined into a sticky mass. Roll into 4 tight spheres. If the rice is sticking to your hands too much, try wetting them with water.
Add the remaining 2 tablespoons plus 1 teaspoon of rice flour to a small bowl and mix it with the 2 tablespoons of cold water.
In a wok or saucepan, heat enough oil to cover the rice balls to 175 degrees Celsius (350 Fahrenheit). Roll the rice balls in the rice water slurry and carefully add to the oil. Fry until the edges are crispy, around 7-10 minutes. Remove to drain on kitchen roll and allow to cool completely.
Using your hands, break the cooled khao tod rice balls apart into bite sized chunks. Add to a bowl, along with the fermented mushroom and all of the remaining ingredients for the salad. Mix with your hands and serve with fresh vegetables, salad leaves, and herbs.