Crispy Rice Salad | Riceland

Ingredients

• a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
• 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)
• 2 cups cooked jasmine rice (note 2)
• 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