Vegan Nam Khao

50 mins
Serves 3
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Directions

  1. 1Mix 2 tbsp Thai red curry paste, 4 tbsp oil, 3 tsp sugar, 3 tsp soy sauce in a bowl.
  2. 2Mix 2 tbsp Thai red curry paste, 4 tbsp oil, 3 tsp sugar, 3 tsp soy sauce in a bowl.
  3. 3Mix 2 tbsp Thai red curry paste, 4 tbsp oil, 3 tsp sugar, 3 tsp soy sauce in a bowl.
  4. 4Add 2 1/2 cups of cooked rice and combine well.
  5. 5Add 2 1/2 cups of cooked rice and combine well.
  6. 6Add 2 1/2 cups of cooked rice and combine well.
  7. 7Spread the mixture evenly on a baking tray lined with baking paper and bake at 200C for 30 minutes, stirring halfway.
  8. 8Spread the mixture evenly on a baking tray lined with baking paper and bake at 200C for 30 minutes, stirring halfway.
  9. 9Spread the mixture evenly on a baking tray lined with baking paper and bake at 200C for 30 minutes, stirring halfway.
  10. 10Toast coconut flakes in a pan until golden brown.
  11. 11Toast coconut flakes in a pan until golden brown.
  12. 12Toast coconut flakes in a pan until golden brown.
  13. 13Chop fresh mint and cilantro.
  14. 14Chop fresh mint and cilantro.
  15. 15Chop fresh mint and cilantro.
  16. 16Prepare 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.
  17. 17Prepare 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.
  18. 18Prepare 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.
  19. 19Combine the baked rice, herbs, coconut flakes, fried shallots, and peanuts in a bowl.
  20. 20Combine the baked rice, herbs, coconut flakes, fried shallots, and peanuts in a bowl.
  21. 21Combine the baked rice, herbs, coconut flakes, fried shallots, and peanuts in a bowl.
  22. 22Dress the salad and serve in lettuce cups.
  23. 23Dress the salad and serve in lettuce cups.
  24. 24Dress the salad and serve in lettuce cups.

Ingredients

  • 2.5 cups cooked basmati rice
  • 2.5 cups cooked basmati rice
  • 2.5 cups cooked basmati rice
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 4 tbsp cooking oil
  • 4 tbsp cooking oil
  • 4 tbsp cooking oil
  • 3 tsp sugar
  • 3 tsp sugar
  • 3 tsp sugar
  • 3 tsp light soy sauce or vegan fish sauce
  • 3 tsp light soy sauce or vegan fish sauce
  • 3 tsp light soy sauce or vegan fish sauce
  • 2 tbsp light soy sauce or vegan fish sauce
  • 2 tbsp light soy sauce or vegan fish sauce
  • 2 tbsp light soy sauce or vegan fish sauce
  • 1 chili
  • 1 chili
  • 1 chili
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 bunch fresh mint and cilantro
  • 1 bunch fresh mint and cilantro
  • 1 bunch fresh mint and cilantro
  • 1 serving toasted coconut flakes
  • 1 serving toasted coconut flakes
  • 1 serving toasted coconut flakes
  • 1 serving fried shallots
  • 1 serving fried shallots
  • 1 serving fried shallots
  • 1 serving peanuts
  • 1 serving peanuts
  • 1 serving peanuts

Equipment

ovenbaking traybaking paperbowlfrying panknife