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.