Main
Crispy Rice Salad (Nam Khao inspired)
50 minServes 3Nutri-Score C€€
C
50 min
50 minCrispy Rice Salad (Nam Khao inspired)
what you need
Ingredients
cooked basmati rice (cooked and cooled)Grains500 g
Thai red curry pastePantry30 g
light soy sauce (or vegan fish sauce, for the rice)Pantry30 ml- vegetable oilPantry15 ml
- light soy sauce (or vegan fish sauce, for the dressing)Pantry30 ml
fresh chili (finely chopped)Produce1 piece
garlic (cloves, finely chopped)Produce2 pieces
lime (half, juiced)Produce1 piece
sugarPantry25 g
waterOther60 ml- fresh mint (leaves picked)Produce20 g
fresh coriander (or parsley, roughly chopped)Produce20 g
cucumber (smashed and chopped)Produce1 piece
coconut flakes (toasted)Nuts & seeds30 g- peanuts (toasted)Nuts & seeds40 g
- fried shallotsPantry30 g
- lettuce (leaves separated, for wraps)Produce1 piece
per serving
Nutrition
349kcal
- Carbs
- 48 g
- Proteins
- 7 g
- Fat
- 14 g
what you’ll use
Tools
Baking tray
Mixing bowl
Oven
step by step
Method
- Step 1
Mix the rice with curry paste
- In a bowl, combine the red curry paste, oil and soy sauce.
- Add the cooked rice and mix until evenly coated.
- Step 2
Bake the rice until crispy
- Spread the rice on a baking tray.
- Bake at 200 °C, stirring halfway through, until crispy.
- Step 3
Make the dressing
- Combine the soy sauce, chili, garlic, lime juice, sugar and water.
- Shake or mix well until the sugar dissolves.
- Step 4
Assemble the salad
- In a bowl, combine the crispy rice, mint, coriander, cucumber, coconut flakes, peanuts and fried shallots.
- Pour over the dressing and toss to combine.
- Step 5
Serve
- Spoon the salad into lettuce leaves and serve as wraps.
most cooked first