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Ingredients Jump to Instructions ↓

  1. Salad

  2. 1 Lettuce - torn

  3. 2 Tomatoes - quartered (medium)

  4. 1 Red onion - thinly sliced (small)

  5. 1 Carrot - thinly sliced (medium)

  6. 1 Cucumber - peeled and sliced

  7. 1 Tofu block - cubed

  8. 1 cup 160g / 5.6oz Mung bean sprouts

  9. 1 Potato chips -

  10. Peanut Coconut Milk Dressing

  11. 1 1/2 cups 355ml Coconut milk

  12. 1 tablespoon 15ml Red curry paste - see recipe

  13. 2 cups 396g / 13oz Unsalted chunky peanut - - butter

  14. 1/2 cup 118ml White vinegar

  15. 1 1/2 tablespoons 22ml Soy sauce

Instructions Jump to Ingredients ↑

  1. SALAD: Arrange the lettuce, tomatoes, onion, carrot and cucumber in a salad bowl and lightly toss. Add the bean curd and sprouts.

  2. Top with the peanut- coconut milk dressing and garnish with potato chips.

  3. DRESSING: In saucepan over medium heat, stir the coconut milk and red curry paste together until the mixture turns to a pale amber and a thin coat of oil appears on the surface. Add the remaining ingredients and stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed.

  4. The color 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 tsp to 1 tbs white vinegar and stir vigorously.

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