Thai Food Tonight
Thai Food Tonight
Green Salad with Peanut Dressing (Salad Khaak)
Ingredients for Dressing (for 8 people)
one 13.5 oz  can of coconut milk

¼ cup Masaman Curry paste

¼ cup fish sauce or 1/4 cup light soy sauce

2 tbsp sugar

2 tbsp vinegar

½ cup chunky peanut butter

1 1/2 cups water
Ingredients (for 4 people)

20 wonton skins

2 cups vegetables oil

1 package of pressed tofu (browned)

1/2 head of Romaine Lettuce
( cut into bite size pieces)

½ head Ice berg Lettuce (cut up)
1 cucumber (sliced)
½ medium red onion (sliced)
4 medium size Tomatoes (sliced)
2-3 stalks green onion ( cut in 1 ½ inch size)
Green Salad with Peanut Dressing
Preparation for dressing
Heat ½ can coconut milk in a sauce pan over low heat,
Stir in about ¼ cup of Masaman curry paste

Keep stirring until the paste break down. Cook for couples minutes

Add ¼ cup of fish sauce.

Add sugar, vinegar and peanut butter. Stir and cook until everything is well blended

Add water and turn the heat up a bit to bring it to a boil

When the sauce thickens, Add the rest of the coconut milk, stir and turn off the heat.
Preparation for Salad

In a deep pan heat 2 cups of vegetable oil on medium heat. 

Cut the wonton skins into 1 inch wide strips.

Add the skin strips into the oil and deep fry until they just turn light brown. 

Use a strainer to scoop up the fried wonton strips

and soak them on a paper towel to absorb the excess oil.

Pour the oil out of the pan leaving about two tablespoons of oil in pan.
Heat up the oil

Now Add the Tofu and Brown both sides lightly

Remove the Tofu and let it cool off a little bit
 Then slice the tofu into bite size pieces and put them in a large mixing bowl

Add sliced cucumber, red onion, tomatoes and green onions

Add half of the peanut salad dressing and toss them all together

Lightly crush the crispy wonton skins and sprinkle over the top of the salad

Top off with hard boiled eggs cut into 4 wedges
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