Crispy Rice Salad (nam Khao)
  1. Mix 2 ½ cups cooked basmati rice with 2 tablespoons Thai red curry paste and 3 teaspoons light soy sauce or vegan fish sauce

  2. Bake the rice mixture at 200°C (400°F) for 30 minutes, stirring halfway through

  3. 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

  4. Chop fresh mint, parsley or cilantro, and smash and chop 1 cucumber

  5. Assemble the crispy rice, fresh herbs, cucumber, toasted coconut flakes, peanuts, and fried shallots in a bowl

  6. Combine everything with the dressing

  7. 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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