Mix 2 ½ cups cooked basmati rice with 2 tablespoons Thai red curry paste and 3 teaspoons light soy sauce or vegan fish sauce
Bake the rice mixture at 200°C (400°F) for 30 minutes, stirring halfway through
Prepare the dressing by mixing 2 tablespoons light soy sauce or vegan fish sauce, 1 chili, 2 cloves garlic, juice of ½ lime, 2 tablespoons sugar, and ¼ cup (60ml) water
Chop fresh mint, parsley or cilantro, and smash and chop 1 cucumber
Assemble the crispy rice, fresh herbs, cucumber, toasted coconut flakes, peanuts, and fried shallots in a bowl
Combine everything with the dressing
Serve in lettuce wraps
