Recipe - Thai Salad

SALAD
1 lg Head lettuce, torn
2 md Tomatoes, quartered
1 small Red onion, thinly cut or sliced up
1 md Carrot, thinly cut or sliced up
1 Cucumber, peeled & cut or sliced up
1 Tofu block, cubed
1 cup Mung bean sprouts
1 small Bag potato chips =OR=
potato sticks, optional

PEANUTCOCONUT MILK DRESSING
1 One half cup Coconut milk
1 tablespoon Red curry paste, see recipe
2 cup Unsalted chunky peanut
butter
One half cup White vinegar
1 One half tablespoon 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 One half teaspoon to 1 tablespoon white vinegar & stir vigorously.