Thai Salad

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Thai Salad

 

Salad:

1 large head lettuce, torn

2 medium tomatoes, quartered

1 small red onion, thinly sliced

1 medium carrot, thinly sliced

1 cucumber, peeled and sliced

1 tofu block, cubed

1 cup mung bean sprouts

1 small bag potato chips or potato sticks

 

Peanut-coconut milk dressing:

1 1/2 cups coconut milk

1 tablespoon red curry paste

2 cups unsalted chunky peanutbutter

1/2 cup white vinegar

1 1/2 tablespoons soy sauce

 

Salad: Arrange the lettuce, tomatoes, onion, carrot and cucumber in a

salad bowl and lightly toss. Add the bean curd and sprouts.

Top with the peanut- coconut milk dressing and garnish with potato

chips.

Dressing: In saucepan over medium heat, stir the coconut milk and red

curry paste together until the mixture turns to a pale amber and a thin

coat of oil appears on the surface. Add the remaining ingredients and

stir over a low heat for 7 to 10 minutes, or until all the ingredients

are thoroughly mixed.

The color 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 tsp. to 1 tbsp. white

vinegar and stir vigorously. Serves 6.

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Char Haz

charrem

 

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