Thai Salad Khaak

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)

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