Red Curry Crispy Rice Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Thai Inspired, Vegan
Serves: 4 servings
Ingredients
  • Crispy Rice
  • 3 cups cooked rice, cooled
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp garlic powder
  • Curry Dressing
  • 1 Tbsp coconut oil
  • 1 heaping Tbsp Chef's Choice red curry paste
  • 1 can Chef's Choice coconut milk
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp sugar
  • juice of ½ lime
  • Salad
  • 10 oz mixed greens or romaine
  • 1 large bell pepper, sliced
  • 1 large cucumber, sliced
  • 2 ripe avocados, peeled and sliced
  • 10 oz baked tofu
Instructions
  1. Preheat the oven to 425 F. Scatter the rice on a baking sheet. Toss with soy sauce, sesame oil, and garlic powder. Bake until crispy, about 15-20 minutes, stopping to stir halfway through. Set aside to cool.
  2. Meanwhile, in a medium pan over medium heat, saute the garlic and ginger in coconut oil. Add the curry paste and coconut milk. Mash up the curry paste with a wooden spoon until well mixed. Let simmer for about 5 minutes over medium low heat, stirring often. Stir in the lime juice and sugar, then transfer to a bowl and chill in the fridge to thicken.
  3. Prepare your salads. Divide the greens between serving bowls. Arrange the pepper, cucumber, tofu and avocado on top in a visually pleasing way. Finish with crispy rice, then pour over about ⅓ cup of curry dressing over the top. Save the remaining curry sauce for a quick meal.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/red-curry-crispy-rice-salad/