30 ml red curry paste 2 tbsp
250 ml coconut cream 1 cup
125 ml crunchy peanut butter 1/2 cup
15 ml soy sauce 1 tbsp
15 ml lime juice 1 tbsp
15 ml soft brown sugar 1 tbsp
250 ml green beans, trimmed & blanched 1 cup
250 ml baby spinach, trimmed 1 cup
250 ml snow peas, trimmed 1 cup
2 carrots, peeled, sliced & blanched 1 cup
10 cherry tomatoes, halved
1 cucumber, sliced
2 eggs, hard boiled & quartered
In a small saucepan; fry curry paste with half of coconut cream for 2 to 3 minutes until sizzling. Add remaining coconut cream and peanut butter. Stir until mixture is smooth and comes back to boil. Simmer gently for a few minutes, stirring constantly. Add peanut butter, soy sauce, lime juice and brown sugar.
In a large bowl; gently toss beans, spinach, peas, carrots, tomatoes, cucumbers and eggs. Drizzle with peanut sauce. Serve cold or at room temperature.
Serves: 4