Thai salad

Yield: 4 servings

Measure Ingredient
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



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

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