Mix the rice, Thai red curry paste, and 3 Tsp oil, then bake at 200C/400F for 30mins but stir halfway through.
Mix 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 for the dressing.
Assemble everything in a bowl and combine with the dressing.
Serve in lettuce wraps.
