Spicy Gado Gado with Red Curry Peanut Sauce
/
Spicy Gado Gado with Red Curry Peanut Sauce
Ingredients
1 teaspoon vegetable oil
¼ teaspoon sea salt
4 washed potatoes, cut into chunks
200g green beans, top and tailed
4 eggs, soft boiled, peeled, halved
1 cup bean shoots
1 cucumber, sliced on an angle
Peanut sauce
2 tablespoon smooth peanut butter
½ cup Ayam Thai red curry paste (extra jar for photographer)
1 cup Ayam coconut milk
3 tablespoon lime juice
1 tablespoon Ayam fish sauce
1 garlic clove, roughly chopped
1 tablespoon finely shaved palm sugar
1 bunch of coriander sprigs
METHOD
Preheat the oven to 180 degrees. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft & golden brown. Set aside to cool.
For the peanut sauce, place all the ingredients in a small saucepan and bring to the boil, turn to a simmer and cook for 10 minutes stirring constantly.
Add the beans to a large saucepan of boiling water and cook for 2 minutes till just cooked though still crunchy, transfer beans to a large bowl of iced water to stop them cooking, remove from the iced water pat dry and set aside.
Peel and slice the eggs in half then arrange with the roast potato, beans, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce and garnish with some coriander sprigs.
