Thai salad
4 servings
Ingredients
| Quantity | 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 |
Directions
SALAD
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