Begin by cooking the jasmine rice in an Instant Pot. Combine 2 cups of rinsed jasmine rice with 2.5 cups of water and set it to cook on high pressure for 3 minutes. Once the timer goes off, allow the rice to rest for 15 minutes before fluffing it gently with a fork. Drizzle with a bit of oil and mix in the red curry paste.

To achieve that beloved crunch, clump the cooked rice into small clusters and preheat your air fryer to 420°F. Place the rice clusters in the air fryer basket and cook for about 8 minutes, checking occasionally until they turn a lovely golden brown.

While your rice crisps up, slice the cucumber and shallots for your rice salad with cucumbers and herbs. Using a mandoline or a sharp knife, create paper-thin slices.

In a mixing bowl, whisk together fresh lime juice, minced garlic, and fish sauce (or your preferred substitute). Blend until smooth.

In a large mixing bowl, combine the crispy rice clusters, sliced cucumber, shallots, and a generous handful of fresh herbs. Pour your prepared dressing over the top, tossing gently to combine all the ingredients thoroughly.

When ready to serve, plate the salad onto individual bowls or a large serving platter. If you like, sprinkle crushed peanuts on top for an extra crunch.