Thai salad
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Thai salad
  Thai    Salad    Appetizers    Vegetables  
Last updated 6/12/2012 1:26:33 AM. Recipe ID 61019. Report a problem with this recipe.
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      Title: Thai salad
 Categories: Salads, Thai, Appetizers, Vegetables
      Yield: 4 Servings
      1 lg Head lettuce, torn
      2 md Tomatoes, quartered
      1 sm Red onion, thinly sliced
      1 md Carrot, thinly sliced
      1 ea Cucumber, peeled & sliced
      1 ea Tofu block, cubed
      1 c  Mung bean sprouts
      1 sm Bag potato chips -=OR=-
           -- potato sticks, optional

MMMMM----------------PEANUT-COCONUT MILK DRESSING---------------------
  1 1/2 c  Coconut milk
      1 tb Red curry paste, see recipe
      2 c  Unsalted chunky peanut
           -- butter
    1/2 c  White vinegar
  1 1/2 tb Soy sauce
  SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a
  salad bowl & lightly toss.  Add the bean curd & sprouts. Top with the
  peanut- coconut milk dressing & garnish with potato chips. DRESSING:
  In saucepan over medium heat, stir the coconut milk & red curry paste
  together until the mixture turns to a pale amber & a thin coat of oil
  appears on the surface. Add the remaining ingredients & 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 1/2 ts to 1 tb white vinegar & stir vigorously.

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Recipe ID 61019 (Apr 03, 2005)

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