Yield: 4 servings
|1 large||Head lettuce, torn|
|2 mediums||Tomatoes, quartered|
|1 small||Red onion, thinly sliced|
|1 medium||Carrot, thinly sliced|
|1 each||Cucumber, peeled & sliced|
|1½ cup||Coconut milk|
|1 tablespoon||Red curry paste, see recipe|
|2 cups||Unsalted chunky peanut|
|1 each||Tofu block, cubed|
|1 cup||Mung bean sprouts|
|1 small||Bag potato chips -=OR=- potato sticks, optional butter|
|½ cup||White vinegar|
|1½ tablespoon||Soy sauce|
PEANUT-COCONUT MILK DRESSING
SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad bowl & lightly toss. Add the bean curd & sprouts. Top with the peanut- coconut milk dressing & garnish with potato chips.
DRESSING: In saucepan over medium heat, stir the coconut milk & red curry paste together until the mixture turns to a pale amber & a thin coat of oil appears on the surface. Add the remaining ingredients & stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed. The colour will be a pale cocoa brown. Let cool to room temperature for 1 hour before serving with the salad.
The dressing will keep in the refrigerator for a month, but it does have a tendency to thicken. To bring it back to its correct consistency, add ½ ts to 1 tb white vinegar & stir vigorously.
Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-21-94