Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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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