Active Time:20 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanolaorgrapeseed oil, divided2teaspoonsred curry paste2cupscold cooked long-grainbrown rice2tablespoonslime juice1tablespoonfish sauce1tablespoonsugar2teaspoonsreduced-sodium soy sauce1teaspoongratedfresh ginger3Persiancucumbers1cupfrozen shellededamame, thawed1smallshallot, thinly sliced (about 3 tablespoons)1smallThai chile pepper, thinly sliced crosswise (optional)1ripeavocado, chopped2tablespoonscoarsely choppedfresh cilantro, plus more for garnish2tablespoonstornfresh mint, plus more for garnish2tablespoonstorn fresh basil, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanolaorgrapeseed oil, divided
2teaspoonsred curry paste
2cupscold cooked long-grainbrown rice
2tablespoonslime juice
1tablespoonfish sauce
1tablespoonsugar
2teaspoonsreduced-sodium soy sauce
1teaspoongratedfresh ginger
3Persiancucumbers
1cupfrozen shellededamame, thawed
1smallshallot, thinly sliced (about 3 tablespoons)
1smallThai chile pepper, thinly sliced crosswise (optional)
1ripeavocado, chopped
2tablespoonscoarsely choppedfresh cilantro, plus more for garnish
2tablespoonstornfresh mint, plus more for garnish
2tablespoonstorn fresh basil, plus more for garnish
Directions
Preheat oven to 425°F with a rack in upper third position. Whisk 1 tablespoon oil and 2 teaspoons red curry paste in a medium bowl; add 2 cups rice and toss until thoroughly coated. Arrange in an even layer on a large rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool on the baking sheet while preparing the rest of the salad.
Meanwhile, whisk 2 tablespoons lime juice, 1 tablespoon each fish sauce and sugar, 2 teaspoons soy sauce and 1 teaspoon ginger in a large bowl; whisk in the remaining 2 tablespoons oil.
Place 3 cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart; tear or cut into bite-size pieces. Add the cucumbers to the dressing along with edamame, shallot and chile, if using; toss to coat. Let stand, stirring occasionally, until the flavors meld, about 10 minutes.
Add avocado and 2 tablespoons each cilantro, mint and basil to the salad; toss to coat. Divide among 6 plates; top with the crispy rice. Garnish with more herbs, if desired.
EatingWell.com, September 2024
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Nutrition Facts(per serving)250Calories14gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
