Mix cooked basmati rice with Thai red curry paste and oil, then bake at 200C/400F for 30mins, stirring halfway through.
Mix light soy sauce or vegan fish sauce, chili, garlic, lime juice, sugar, and water for the dressing.
Combine fresh herbs, cucumber, coconut flakes, peanuts, and fried shallots in a bowl, then mix with the dressing.
Serve the crispy rice salad in lettuce wraps.
