Red Curry Crispy Rice Salad
Red Curry Crispy Rice Salad
Ingredients
For the Shrimp
- 10 U12 shrimp, approximately 10-12 pieces
- 1/2 tin red curry paste, remaining from crispy rice
- 1/4 teaspoon salt, as needed for seasoning
For the Vegetables
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 red chili, thinly sliced
For the Dressing
- 2 lime, juiced
- 1/4 cup fish sauce
- 1/4 cup avocado oil
- 1 inch ginger, grated or finely minced
- 2 cloves garlic, minced
- 1 pinch brown sugar
- 1 tablespoon chili oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with a silicone mat or parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cooked Jasmine rice with 1/2 tin of red curry paste and a drizzle of olive oil. Mix thoroughly until the rice is evenly coated and has an orange color.
⏱️ 5 min
- 3
Spread the mixed rice evenly onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the rice is nice and crispy. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 400
- 4
While the rice is baking, marinate the shrimp. In a medium bowl, combine the U12 shrimp with the remaining 1/2 tin of red curry paste. Toss to coat evenly and let marinate for at least 1 hour in the refrigerator.
⏱️ 5 min
- 5
Prepare the fresh vegetables: thinly slice the cucumber, red onion, and red chili. Chop the cilantro. Set aside.
⏱️ 10 min
- 6
Prepare the dressing: In a small container or blender, combine the juice of 2 limes, 1/4 cup fish sauce, 1/4 cup avocado oil, 1 inch of grated or minced ginger, 2 cloves of minced garlic, a pinch of brown sugar, and 1 tablespoon of chili oil. Blend or whisk until all ingredients are well combined and smooth.
⏱️ 5 min
- 7
Before cooking, season the marinated shrimp with salt. Heat a pan over medium-high heat. Sear the shrimp for 2-3 minutes per side, or until cooked through and slightly charred.
⏱️ 6 min
- 8
Once the crispy rice is done, transfer it from the baking sheet to a large metal mixing bowl, breaking it up slightly with a spoon or your hands.
⏱️ 2 min
- 9
Add all the prepared vegetables (sliced cucumbers, red onion, red chili, and chopped cilantro) to the bowl with the crispy rice. Add the seared shrimp to the bowl.
⏱️ 2 min
- 10
Pour the prepared dressing over all the ingredients in the bowl. Using tongs, give the salad a good toss to ensure everything is well combined and coated with the dressing.
⏱️ 2 min
- 11
Plate the Red Curry Crispy Rice Salad and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Crispy Rice Salad
For the Shrimp
- 10 U12 shrimp, approximately 10-12 pieces
- 1/2 tin red curry paste, remaining from crispy rice
- 1/4 teaspoon salt, as needed for seasoning
For the Vegetables
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 red chili, thinly sliced
For the Dressing
- 2 lime, juiced
- 1/4 cup fish sauce
- 1/4 cup avocado oil
- 1 inch ginger, grated or finely minced
- 2 cloves garlic, minced
- 1 pinch brown sugar
- 1 tablespoon chili oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with a silicone mat or parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cooked Jasmine rice with 1/2 tin of red curry paste and a drizzle of olive oil. Mix thoroughly until the rice is evenly coated and has an orange color.
⏱️ 5 min - 3
Spread the mixed rice evenly onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the rice is nice and crispy. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 400 - 4
While the rice is baking, marinate the shrimp. In a medium bowl, combine the U12 shrimp with the remaining 1/2 tin of red curry paste. Toss to coat evenly and let marinate for at least 1 hour in the refrigerator.
⏱️ 5 min - 5
Prepare the fresh vegetables: thinly slice the cucumber, red onion, and red chili. Chop the cilantro. Set aside.
⏱️ 10 min - 6
Prepare the dressing: In a small container or blender, combine the juice of 2 limes, 1/4 cup fish sauce, 1/4 cup avocado oil, 1 inch of grated or minced ginger, 2 cloves of minced garlic, a pinch of brown sugar, and 1 tablespoon of chili oil. Blend or whisk until all ingredients are well combined and smooth.
⏱️ 5 min - 7
Before cooking, season the marinated shrimp with salt. Heat a pan over medium-high heat. Sear the shrimp for 2-3 minutes per side, or until cooked through and slightly charred.
⏱️ 6 min - 8
Once the crispy rice is done, transfer it from the baking sheet to a large metal mixing bowl, breaking it up slightly with a spoon or your hands.
⏱️ 2 min - 9
Add all the prepared vegetables (sliced cucumbers, red onion, red chili, and chopped cilantro) to the bowl with the crispy rice. Add the seared shrimp to the bowl.
⏱️ 2 min - 10
Pour the prepared dressing over all the ingredients in the bowl. Using tongs, give the salad a good toss to ensure everything is well combined and coated with the dressing.
⏱️ 2 min - 11
Plate the Red Curry Crispy Rice Salad and serve immediately.
⏱️ 1 min