Salad For A Thousand

Add red curry paste and oil to a big bowl and mix well.
Add the cooked rice and combine.
Make the dressing with fresh chili, garlic, soy sauce, fresh lime juice, sugar, and water.
Shake the dressing well.

RECIPE (3 servings, 20min prep time):

2 ½ Cups cooked basmati rice

2 Tbsp Thai red curry paste

3 Tsp light soy sauce or vegan fish sauce

Mix and bake at 200C/400F for 30mins but stir halfway through.

Dressing:

Mix

Else:

a bunch of fresh mint and parsley/cilantro

1 cucumber, smashed and chopped

toasted coconut flakes and peanuts

fried shallots

Assemble everything in a bowl and combine with the dressing.

Serve in lettuce wraps.