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Thai Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI SALAD
 Categories: Salads, Thai, Appetizers, Vegetables
      Yield: 4 Servings
 
MMMMM---------------------------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

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
 
  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.
 
MMMMM

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