Ingredients
- 2 tomatoes
- 1 head lettuce
- 1 tofu block
- 1 mung bean sprouts
- 1 bag potato chips
- 350 ml coconut milk
- 270 gr chunky peanut (unsalted)
- 120 ml vinegar (white)
- 22 ml soy sauce
- 8 gr curry paste (red)
- 1 slice onion (red)
- 1 slice carrot
- 1 slice cucumber
SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad bowl & lightly toss. Add the bean curd & sprouts. Top with the peanutcoconut 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 half ts to 1 tb white vinegar & stir vigorously.