Thai Rice Salad
Great Thai favours
Servings: 6 people
Equipment
- Frypan
Ingredients
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 15 grams Thai Green Curry Paste
- 15 grams Sugar - Raw
- 30 ml Lime juice
- 740 grams Rice - Basmati cooked
- 1 medium Capsicums - Red chopped
- 6 Spring Onions chopped
- 1 can Pineapple pices (440g) drained
- 1 handful Fresh Mint chopped
- Salt and Pepper to taste
Instructions
- Heat 15 ml of oil in a small frypan, add curry paste and fry while stirring for 40 seconds.
- Remove from the heat, add remaining oil, sugar and lime juice and stir well to combine.
- In a large bowl, place cooked rice and add the curry mixture.
- Toss until mixed through.
- Add capsicum, onions, pineapple, mint, salt and pepper. Toss well.
- Refrigerate until ready to serve.
