epicurious5.0
Laotian-Style Chicken and Rice Salad
This Laotian-style rice salad is crunchy, spicy, sour, and bright. Store-bought red curry paste and skillet-crisped rice keep it fast and weeknight friendly.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Place 1 medium red onion, thinly sliced, and one 3" piece ginger, peeled, cut into thin matchsticks, in a medium bowl of ice water and let soak while you prepare the chicken and rice.
medium red onion, thinly sliced1(packed) cilantro leaves1 cup3" piece ginger, peeled, cut into thin matchsticks1
2
Using your hands, toss 2 cups cooled cooked jasmine rice and half of one 4-oz. can or jar Thai red curry paste (no need to be exact) in a medium bowl to coat. Set aside.
cooled cooked jasmine rice2 cups(packed) cilantro leaves1 cup4-oz. can or jar Thai red curry paste (preferably Maesri), divided1
3
Stir 3 Tbsp. fresh lime juice, 1 Tbsp. plus 1½ tsp. fish sauce, and 1 Tbsp. plus 1½ tsp. sugar in a large bowl until sugar is dissolved.
. fresh lime juice3 Tbsp(packed) cilantro leaves1 cup. plus 1½ tsp. fish sauce1 Tbsp. plus 1½ tsp. sugar1 Tbsp
4
Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add 1 lb. ground chicken and spread into a thin, even layer; season with kosher salt. Cook, undisturbed, until golden brown underneath, about ⏱️ 5 minutes. Add remaining 2 oz. Thai red curry paste and cook, stirring and breaking up into bite-size pieces, until chicken is cooked through, about ⏱️ 2 minutes. Transfer to bowl with dressing.
. vegetable oil, divided4 Tbsp(packed) cilantro leaves1 cup. ground chicken1 lbKosher salt
5
Heat remaining 2 Tbsp. vegetable oil in same skillet. Add reserved rice mixture and press into an even layer. Cook, undisturbed, until golden and crisp underneath, 6–⏱️ 8 minutes. Continue to cook, breaking up rice into large pieces, 1–⏱️ 2 minutes. Remove from heat.
. vegetable oil, divided4 Tbsp(packed) cilantro leaves1 cup
6
Drain red onion and ginger; add to bowl with chicken, along with 1 small serrano chile, thinly sliced, 1 cup salted dry-roasted peanuts, 1 cup (packed) cilantro leaves, ½ cup (packed) mint leaves, and rice. Toss well to combine.
medium red onion, thinly sliced1(packed) cilantro leaves1 cupsalted dry-roasted peanuts1 cup
7
Transfer salad to a platter. Serve with lettuce leaves for wrapping and lime wedges for squeezing over.
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