📝 Instructions
= Recipe
1. Preheat oven to 400°F. Toss 2.5 cups cooked basmati rice with 2 tbsp Thai red curry paste and 3 tsp oil until evenly coated. Spread on a rimmed baking sheet and bake 30 minutes, stirring halfway through, until crispy and golden.
2. Make the dressing by whisking together 2 tbsp light soy sauce or vegan fish sauce, 1 chili (minced), 2 garlic cloves (minced), lime juice from 1/2 lime, 2 tbsp sugar, and 0.25 cup water.
3. Assemble bowls with crispy baked rice, sliced cucumber, toasted coconut flakes, peanuts, fried shallots, and a drizzle of the dressing. Top with fresh mint, parsley, and cilantro.
