Recipe: Crispy Thai Green Curry Salad | 9Lives
Reading Time: 2 min

This recipe is a fun way to revamp the classic Thai Green Curry. I mixed the rice with green curry paste and then deep fried it, which gives you a Rice Krispies texture with loads of flavour. I then mixed in some of the typical curry ingredients like fragrant herbs, chilli, spring onion and lime, and finished it off with flash-fried prawns. It’s light, fresh and perfect for the warmer months.

It’s important to dress the salad right before eating to prevent the rice from softening again. Another tip is to pour the rice into a sieve instead of straight into the pot of oil, which will prevent bits from sticking to the bottom. Stir it frequently to separate the kernels.

I am really proud of this recipe, I hope you enjoy it! Please let me know what you think in the comments below.

Crispy Thai Green Curry Salad

Cooking time: 1 hour
Serves: 4 – 6

For the rice

4 cups cooked jasmine rice
1 packet Thai green curry paste
Sunflower oil for frying

For the salad

Thumb size fresh ginger
80 g spring onion
1 hot chilli
20 g or a handful of coriander
20 g basil
20 g mint
Zest of 1 lime
80 g toasted coconut flakes

For the dressing

1 lime
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar

For the prawns

Coconut oil for frying
2 cloves garlic
450 g prawns, cleaned
2 tsp soy sauce
1 lime


Mix the jasmine rice with the Thai green curry paste
Heat your oil. Fry the rice until golden and crispy. You can do this in batches.
Drain on paper towel

Peel and slice the ginger into thin matchsticks. Slice your spring onion, chop the chilli and the herbs, and zest the lime.

In a small bowl, mix the lime juice, fish sauce, soy sauce and sugar. Set aside to serve.

For the prawns

Chop up 2 cloves of garlic
Get a frying pan up to a high heat. Add your coconut oil, garlic and prawns. Season with lime juice and salt. Fry till pink and caramelized.
Set aside to cool.

To assemble your salad, combine the crispy rice, herbs, coconut flakes, chilli, spring onions, and lime zest and prawns. Mix well.

Dress the salad right before you serve.


I am a lifestyle blogger from Cape Town trying to find the best ways to spend my time, take care of my body and express myself. I am slightly obsessed with fragrances, sneakers, Jamie Oliver and Masterchef Australia. Oh, and I probably drink way too much wine.


    • Malherbe Liezel Reply

      Give it a try and let me know what you think! I know the rice is a bit of a banting cheat, but so delicious!

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