Recipe: Coconut Rice Salad

Coconut Rice Salad
Food and Wine Magazine, March 2015, p. 60
3.5 stars

I wouldn't necessarily call this a 'salad.'  The recipe was ok -- we had to really "up" the flavor on it.  I'd make this again but increase the heat/add more spices.

Ingredients:  unsweetened coconut milk, jasmine rice, sugar, salt, chicken, Kirby cucumbers, scallions, canola oil

Tips:

• Used basmati rice instead of Jasmine rice
• Added Thai red curry paste to the chicken, but the chicken still needed more flavor even with that
• Added sriracha on top to add some heat
• Used extra-virgin olive oil instead of canola oil
• Cut the cucumbers at a diagonal or chop them vs. half moons next time