Crispy Thai Red Rice Salad (Nam Khao Tod)

This easy salad transforms simple, fresh ingredients into something bright and delicious. Crispy spiced rice, zesty dressing, and fresh herbs make this salad refreshing and satisfying.

Product: Church Farm Red Thai Curry Paste Optional: The Larder Crispy Chilli Oil

Serves: 2
Effort: Easy
Prep Time: 20 mins
Cook Time: 20 mins
Gluten-Free

Ingredients

• 1.5 cups cooked rice
• 2-3 tsp Church Farm Thai red Curry paste
• 1 tbsp peanut oil
• 1 Lebanese cucumber, halved and sliced
• ¼ red onion, thinly sliced
• 2-3 spring onions, sliced
• A handful of mint and coriander
• 1/3 cup peanuts, chopped
• Crispy chili oil (optional)

Dressing

• 1 tbsp rice wine vinegar
• Juice of 1 lime
• 1 tbsp fish sauce
• 1-1.5 tbsp caster sugar or honey
• 1 small garlic clove, minced
• 1 tsp minced ginger

Instructions

1. Preheat the air fryer to 200°C. In a bowl, toss the cooked rice with peanut oil and Thai red curry paste. Spread the rice evenly in the air fryer basket and cook for 15-20 minutes, stirring halfway through until crispy.

2. To make the dressing, place all the ingredients in a jar and shake well until combined. Taste and adjust if needed.

3. While the rice is crisping, wash and chop the cucumber, mint, coriander, red onion, and spring onions. Place them in a mixing bowl along with the chopped peanuts.

4. Once the rice is crispy, add it to the bowl with the vegetables and herbs. Drizzle with the dressing and toss until everything is evenly coated.

5. Transfer to a serving bowl and top with extra peanuts, fresh herbs, and a drizzle of crispy chili oil if using. Serve immediately.

Hints & Tips

• This salad is best eaten straight away. Leftovers can be kept in the fridge but will lose their crispiness.
• The rice can also be crisped in the oven. Spread it evenly on a lined baking tray and bake at 200°C (fan) for about 15-20 minutes, stirring every 10 minutes.