Cook the jasmine rice in your Instant Pot or on the stovetop until tender, about 15 minutes.

Stir in the red curry paste for flavor and allow the rice to cool for about 10 minutes.

Preheat your air fryer to 420°F. Mix the cooled rice with a little vegetable oil and the remaining curry paste until well coated.

Form the rice into clumps and spread on the air fryer basket. Cook for approximately 8 minutes until golden brown and crispy.

Thinly slice the cucumbers and shallots using a mandoline. Chop the herbs into small pieces.

In a small bowl, combine minced garlic, lime juice, fish sauce, and vegetable oil. Whisk together until mixed.

In a large bowl, combine crispy rice, fresh cucumbers, shallots, and herbs. Drizzle the vinaigrette over and toss gently.

Serve immediately for best texture and flavor.