Directions
- 1Mix 2 tbsp Thai red curry paste, 4 tbsp oil, 3 tsp sugar, 3 tsp soy sauce in a bowl.
- 2Add 2 1/2 cups of cooked rice and combine well.
- 3Spread the mixture evenly on a baking tray lined with baking paper and bake at 200C for 30 minutes, stirring halfway.
- 4Toast coconut flakes in a pan until golden brown.
- 5Chop fresh mint and cilantro.
- 6Prepare the dressing by mixing 2 tbsp soy sauce, 1 chili, 2 cloves garlic, juice of half a lime, 2 tbsp sugar, and 1/4 cup water in a jar.
- 7Combine the baked rice, herbs, coconut flakes, fried shallots, and peanuts in a bowl.
- 8Dress the salad and serve in lettuce cups.
Ingredients
- 2.5 cups cooked basmati rice
- 2 tbsp Thai red curry paste
- 4 tbsp cooking oil
- 3 tsp sugar
- 3 tsp light soy sauce or vegan fish sauce
- 2 tbsp light soy sauce or vegan fish sauce
- 1 chili
- 2 cloves garlic
- 0.5 lime lime juice
- 2 tbsp sugar
- 0.25 cup water
- 1 bunch fresh mint and cilantro
- 1 serving toasted coconut flakes
- 1 serving fried shallots
- 1 serving peanuts
Equipment
ovenbaking traybaking paperbowlfrying panknife
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