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.