Crispy Rice Salad
  1. Mix the cooked basmati rice, Thai red curry paste and 3 Tsp oil, then bake at 200C/400F for 30mins, stirring halfway through.

  2. Make the dressing by mixing the light soy sauce or vegan fish sauce, 1 Chili, 2 cloves garlic, juice of ½ lime, 2 Tbsp sugar, and ¼ cup (60ml) water.

  3. Assemble the salad by adding the fresh mint, parsley/cilantro, smashed and chopped cucumber, toasted coconut flakes, and toasted peanuts.

  4. Toss everything with the dressing.

  5. Serve in lettuce wraps.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

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