Thai Salad

4 Servings

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Thai Salad Ingredients

SALAD	potato sticks, optional
1 lg Head lettuce, torn	PEANUTCOCONUT MILK DRESSING
2 md Tomatoes, quartered	1 1/2 c Coconut milk
1 sm Red onion, thinly sliced	1 tb Red curry paste, see recipe
1 md Carrot, thinly sliced	2 c Unsalted chunky peanut
1 Cucumber, peeled & sliced	butter
1 Tofu block, cubed	1/2 c White vinegar
1 c Mung bean sprouts	1 1/2 tb Soy sauce
1 sm Bag potato chips -=OR=-

Instructions for Thai Salad

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 1/2 ts to 1 tb white vinegar & stir vigorously.

Main Ingredient: GreensCuisine: Thai