Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***salad***
   1      large   head  lettuce -- torn
   2      medium        tomatoes -- quartered
   1      small         red onion -- thinly sliced
   1      medium        carrot -- thinly sliced
   1                    cucumber -- peeled and sliced
   1                    tofu block -- cubed
   1      cup           mung bean sprouts
   1      small   bag   potato chips -=or=- potato sticks -- optional
                        ***peanut-coconut milk dressing***
   1 1/2  cups          coconut milk
   1      tablespoon    red curry paste -- see recipe
   2      cups          unsalted chunky peanut butter
     1/2  cup           white vinegar
   1 1/2  tablespoons   soy sauce

Preparation:

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 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 tbsp. white vinegar and stir vigorously.