Ingredients

1/2 cup shredded coconut
3/4 cup broken rice
1 tablespoon red curry paste
3 green onions, thinly sliced
handful of cilantro, chopped
handful of mint, chopped
handful of Thai basil, chopped
2 cups green cabbage, chopped
1 lime
1 tablespoon + 2 teaspoons soy sauce
1 tablespoon maple syrup
2 teaspoons rice vinegar
2 cloves of garlic, minced (divided)
1 tablespoon brown sugar
1 large carrot, grated
2 teaspoons fresh ginger, grated
1/4 cup roasted peanuts, chopped
1/3 cup crispy onions

Instructions

Heat a pot over medium and add shredded coconut (without any oil). Toast for 2 to 3 minutes until golden and fragrant. Add the red curry paste and 1 1/4 cups water and stir until dissolved. Rinse and drain broken rice, then add the rice to the pot and bring to a boil. Reduce heat to low and cook (covered) for about 12 minutes, until tender.

In a large bowl, combine 1 teaspoon garlic with soy sauce, maple syrup, and rice vinegar. Add lime juice to taste, along with cabbage, carrot, cilantro, Thai basil, and mint. Season with salt and pepper, and toss to coat.

Once the rice is cooked, stir in the green onion, sugar, ginger, and the other teaspoon of garlic. Heat a tablespoon of oil in a large frying pan over medium-high heat. Once hot, add rice mixture to skillet and gently press it to evenly coat the bottom of the pan. Cook undisturbed (no stirring!) for about 4 minutes, or until rice forms a crisp crust.

Use a spatula to flip the rice, cooking the other side for about 3 minutes, until crisp. Add the rice to the bowl with vegetables and toss together. Serve with crispy onions and diced peanuts for a crunchy topping.

---

Recipe adapted from Fresh Prep.