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