Thai Satay Sweet Potato Salad
- 1 kg Sweet Potato Cut into bite size pieces
- 40 g Peanuts
- 400 g Green beans
- 480 g Can of Black beans
- 30 ml Thai red curry paste
- 400 ml Food Lover's coconut milk
- 200 ml Peanut butter Smooth
- 4 Limes Zested and cut into wedges
- 160 g Asian Salad Leaves
- 15 g Fresh Coriander Leaves Chopped
- 2 Fresh Chillies De-seeded and sliced finely
- ROAST YOUR SWEET POTATO BITES. Preheat the oven to 200°C. Place the _sweet potato chunks _on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
- CARAMEL-COLOURED NUTS. Place the peanuts in a large saucepan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
- GREEN BEANS & BLACK BEANS. When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil and a splash of water. When the water starts to bubble, simmer the halved green beans for 7-8 minutes until cooked through but still al dente. During the last 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside until serving.
- SAUCY THAI SATAY. Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix to combine with the paste. Then,_ vigorously whisk in the coconut milk and 70ml of warm water. Allow to simmer for 4-5 minutes until thickened and silky. On completion, whisk in some lime zest and lime juice to taste (we encourage using a generous amount of lime!) Season to taste and remove from the heat.
- CREAMY SATAY MEAL. Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the sticky satay sauce. Garnish with the toasted peanuts, chopped coriander, and fresh, sliced chi
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