Categories: Salads, Thai, Appetizers, Vegetables 
      Yield: 4 servings 
  
-----------------------------------SALAD----------------------------------- 
      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 
 
------------------------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.