-----------------------------------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.