Thai salad

 
                                 THAI SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Appetizers
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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 -ÿÿ
                         -- 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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