Crispy Rice Salad | margauxfood.ca

Ingredients

• 4 cups (600 g) cooked and cooled jasmine rice
• 2 tablespoons (30 ml) red curry paste
• 1 tablespoon (15 ml) toasted sesame oil
• 1/2 teaspoon (2.5 ml) salt
• 3 tablespoons (45 ml) lime juice
• 2 tablespoon (30 ml) fish sauce
• 2 tablespoons (30 ml) maple syrup
• 2 teaspoons (10 ml) sambal oelek
• 2 (30 ml) water
• 1 clove garlic, minced
• 1/4 teaspoon (1.25 ml) salt
• 2 cups (340 g) store-bought or homemade shredded chicken
• 1 English cucumber, sliced
• 2 green onions, thinly sliced
• 1 cup (35 g) fresh mint leaves
• 1/4 cup (40 g) coarsely chopped peanuts