Thai Salad

Course : Curry
Serves: 4
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1 large lettuce -- torn
2 medium tomatoes -- quartered
1 small red onion -- thinly sliced
1 medium carrot -- thinly sliced
1 medium cucumber -- peeled and sliced
1 piece tofu block -- cubed
1 cup mung bean sprouts
1 package 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 / 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 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.

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