Crispy Rice Salad with Cucumbers and Herbs
Aug 04, 2024 10:11 AM
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Let’s discuss.
First of all, there’s papery thin vegetables (cucumber! shallot!) and a whole lot of herbs (mint! cilantro! add more, more, more!).
And secondly, there’s a beautiful pile of clumpy fried golden red curry jasmine rice – it’s crisped and golden on the outside, but soft and carby enough on the insides to still absorb some of the limey, garlicky, salty vinaigrette with all the flavor.
OOF I am drooling just thinking about it.
Ingredients:
The Very Excellent Dressing
- a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
- 1/4 cup lime juice (3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (more for spicier)
Crispy Rice Salad
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
- half an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- chili crisp to taste
Total Time:
30 minutes
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