Mix the cooked basmati rice, Thai red curry paste, and 3 Tsp oil. Bake at 200C/400F for 30mins, stirring halfway through.
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.
Assemble the salad with the crispy rice, fresh mint and parsley/cilantro, smashed and chopped cucumber, toasted coconut flakes, peanuts, and fried shallots. Combine with the dressing.
Serve in lettuce wraps.
