Crispy Rice Salad with Cucumber, Pork and Peanuts

Ingredients

• Rice

  • 2 cups (300 g) cooked jasmine rice (see note)
  • 2 tbsp (30 ml) red curry paste (see note)
  • 2 tbsp (30 ml) vegetable oil

• Pork

  • 1 lb (450 g) medium-lean ground pork
  • 1 tbsp (15 ml) vegetable oil
  • 2 tbsp fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) low-sodium soy sauce

• Salad

  • 1 lime, zest finely grated and juiced
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) vegetable oil
  • 2 tsp brown sugar
  • 1 tsp (5 ml) fish sauce
  • 1 English cucumber, sliced into halfmoons
  • 2 green onions, thinly sliced
  • ½ cup (75 g) roasted unsalted peanuts, chopped
  • ⅓ cup (30 g) unsweetened grated coconut, toasted
  • ½ cup (15 g) mint leaves, torn
  • Lime wedges, for serving