| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Salads, Thai, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Head lettuce, torn |
| 2 |
md |
Tomatoes, quartered |
| 1 |
sm |
Red onion, thinly sliced |
| 1 |
md |
Carrot, thinly sliced |
| 1 |
|
Cucumber, peeled & sliced |
| 1 |
|
Tofu block, cubed |
| 1 |
c |
Mung bean sprouts |
| 1 |
sm |
Bag potato chips -=OR=- potato sticks, optional |
| 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 |
INSTRUCTIONS
SALAD
PEANUT-COCONUT MILK DRESSING
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.
A Message from our Provider:
“Jesus: Because with God only perfection will do”