Thai Salad Recipe - Cooking Index
Thai Salad Recipe - Cooking Index
| Salad | ||
| 1 | Lettuce - torn | |
| 2 | Tomatoes - quartered (medium) | |
| 1 | Red onion - thinly sliced (small) | |
| 1 | Carrot - thinly sliced (medium) | |
| 1 | Cucumber - peeled and sliced | |
| 1 | Tofu block - cubed | |
| 1 cup | 160g / 5.6oz | Mung bean sprouts |
| 1 | Potato chips | |
| Peanut Coconut Milk Dressing | ||
| 1 1/2 cups | 355ml | Coconut milk |
| 1 tablespoon | 15ml | Red curry paste - see recipe |
| 2 cups | 396g / 13oz | Unsalted chunky peanut - butter |
| 1/2 cup | 118ml | White vinegar |
| 1 1/2 tablespoons | 22ml | Soy sauce |
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 tbs white vinegar and stir vigorously.
Source:
"Pan-Asian Express" by Barbara Witt Seattle Times
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