Thai Salad

Directions

SALAD: Arrange the lettuce, tomatoes, onion, carrot and cucumber in a salad bowl and lightly toss.

Add the bean curd and sprouts.

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

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.

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 ½ teaspoons to 1 tablespoon white vinegar and stir vigorously.