Shrimp Salad with Rice, Onions and Cashew Nuts

Ingredients

• 150 g long grain rice
• Salt
• 200 ml coconut milk
• 1 tsp green curry paste
• 350 g pre-cooked shrimp
• 0.5 cucumber (peeled and diced)
• 1 red onion (peeled and sliced into strips)
• 4 tbsp chopped parsley
• 1 head lettuce (Batavia or romaine)
• 75 g cashew nuts

Instructions

1. 1.

   Cook the rice in lightly salted water for 15-20 minutes, then drain and let cool.

2. 2.

   Mix coconut milk with green curry paste. Add rice, cucumber pieces, shrimp, onion strips and 1 tbsp parsley; stir to combine.

3. 3.

   Wash, dry, and rinse lettuce leaves. Toast cashews in a pan until lightly browned without oil.

4. 4.

   Arrange lettuce on a bowl, top with the rice salad, sprinkle remaining parsley and toasted cashews before serving.