Thai salad
Yield: 4 Servings MMM
Ingredients:
- 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 MMMMM----------------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
Instructions:
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.
