Thai Salad Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1lg Head lettuce, torn
  • 2md Tomatoes, quartered
  • 1sm Red onion, thinly sliced
  • 1md Carrot, thinly sliced
  • 1ea Cucumber, peeled & sliced
  • 1ea Tofu block, cubed
  • 1c Mung bean sprouts
  • 1sm Bag potato chips -=OR=-
  • -- potato sticks, optional
  • 1 1/2c Coconut milk
  • 1tb Red curry paste, see recipe
  • 2c Unsalted chunky peanut
  • -- butter
  • 1/2c White vinegar
  • 1 1/2tb Soy sauce

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