Vegan Nam Khao Crispy Rice Salad
Ingredients
- 2 1/2 cups cooked basmati rice
- 2 tablespoons Thai red curry paste
- 4 tablespoons cooking oil
- 3 teaspoons sugar
- 3 teaspoons light soy sauce or vegan fish sauce
Dressing
- 2 tablespoons light soy sauce or vegan fish sauce
- 1 chili
- 2 cloves garlic
- juice of 1/2 lime
- 2 tablespoons sugar
- 1/4 cup water
Garnishes
- a bunch of fresh mint and parsley or cilantro
- toasted coconut flakes and peanuts
- fried shallots
Preparation
Mix the rice ingredients and bake at 200°C/400°F for 30 minutes, stirring halfway through.
Mix the dressing ingredients together.
Assemble everything in a bowl, combine with the dressing, and serve in lettuce wraps.
