Crispy Rice Salad
Directions
- 1To a big bowl, add the red curry paste, oil, and cooked rice. Mix to combine.
- 2Pour the rice mixture onto a baking sheet and bake at 200°C (400°F) for 30 minutes, stirring halfway through, until crispy.
- 3For the dressing, add fresh chili and garlic to a jar, followed by soy sauce, fresh lime juice, sugar, and water.
- 4Close the jar and shake it well until the dressing is combined.
- 5Smash and chop the cucumber.
- 6Chop the fresh mint and cilantro/parsley.
- 7In a large bowl, add the chopped cucumber, mint, and cilantro/parsley.
- 8Add the crispy rice, peanuts, and crispy onions to the bowl.
- 9Pour the dressing over the ingredients and mix everything together.
Ingredients
- 2.5 cups cooked basmati rice
- 2 Tbsp Thai red curry paste
- 3 Tsp oil
- 2 Tbsp light soy sauce or vegan fish sauce
- 1 chili
- 2 cloves garlic
- 0.5 lime lime juice
- 2 Tbsp sugar
- 60 ml water
- 1 bunch fresh mint
- 1 bunch fresh parsley/cilantro
- 1 cucumber
- toasted coconut flakes
- peanuts
- fried shallots
Equipment
big bowlovenbaking sheetjarknifecutting board