Spicy Gado Gado with Ayam Red Curry Peanut Sauce
Recipe by Louis Tikaram
Serves 4 pers | 
Prep 20 minutes | 
30 minutes 
Ingredients:
- 1 tsp vegetable oil
- ¼ tsp 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 tbsp smooth peanut butter
- 1 cup AYAM™ Thai Red Curry Sauce Paste
- 1 cup AYAM™ Coconut Milk
- 3 tbsp lime juice
- 1 tbsp AYAM™ Fish Sauce
- 1 garlic clove, roughly chopped
- 1 tbsp 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 and 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.
Tips: Substitute crab for prawns or other seafood.
