SALAD
1 lg Head lettuce, torn
2 md Tomatoes, quartered
1 sm Red onion, thinly sliced
1 md Carrot, thinly sliced
1    Cucumber, peeled & sliced
1    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.