Laotian-style chicken and rice salad

Indulge in the aromatic flavors of Laotian-style chicken and rice salad. A delightful blend of spices and fresh ingredients that will tantalize your taste buds.

Ingredients:

• 1 medium red onion, thinly sliced
• 1 3" piece ginger, peeled, cut into thin matchsticks
• 2 cups cooled cooked jasmine rice
• 1 4-oz. can or jar Thai red curry paste (preferably Maesri), divided
• 3 Tbsp. fresh lime juice
• 1 Tbsp. plus 1½ tsp. fish sauce
• 1 Tbsp. plus 1½ tsp. sugar
• 4 Tbsp. vegetable oil, divided
• 1 lb. ground chicken
• Kosher salt
• 1 small serrano chile, thinly sliced
• 1 cup salted dry-roasted peanuts
• 1 cup (packed) cilantro leaves
• ½ cup (packed) mint leaves
• Lettuce leaves and lime wedges (for serving)

Instructions:

1. Submerge 1 medium red onion, thinly sliced, and a 3" ginger piece, peeled and cut thinly, in a bowl of ice water. Let them soak while you prep the chicken and rice.
2. Gently mix 2 cups of cooled jasmine rice and half of a 4-oz. can or jar of Thai red curry paste (approximation is fine) in a bowl to cover the rice. Set aside for later use.
3. Combine 3 Tbsp. freshly squeezed lime juice, 1 Tbsp. plus 1½ tsp. fish sauce, and 1 Tbsp. plus 1½ tsp. sugar in a big bowl until the sugar dissolves completely.
4. Warm up 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add 1 lb. ground chicken and spread it out evenly; season with kosher salt. Let it cook without disturbing until it turns golden brown underneath, approximately 5 minutes. Add the remaining 2 oz. of Thai red curry paste and cook while stirring and breaking the chicken into bite-size chunks until it's fully cooked, about 2 minutes. Transfer the chicken to the bowl with the dressing.
5. Use the remaining 2 Tbsp. vegetable oil in the same skillet. Add the rice mixture you set aside earlier and press it down into an even layer. Let it cook without disturbing until it becomes golden and crispy underneath, around 6-8 minutes. Keep cooking and breaking the rice into big pieces for 1-2 minutes more. Remove from heat.
6. Drain the red onion and ginger; add them to the bowl with chicken, together with 1 small thinly sliced serrano chile, 1 cup of salted dry-roasted peanuts, 1 cup of packed cilantro leaves, ½ cup of packed mint leaves, and the rice. Toss everything well to mix thoroughly.
7. Transfer the salad to a serving platter. Offer lettuce leaves for wrapping and lime wedges for squeezing over the dish.

Summary:

• Calories: 2845 kcal
• Fat: 176 g
• Protein: 140 g
• Carbs: 207 g
• Potassium: 5169 mg
• Magnesium: 685 mg