- 1/3 cup natural peanut butter smooth or crunchy (your choice)
- 4 tsp red curry paste store bought (Maesri brand best)
- 3 tsp Kecap Manis Indonesian sweet soy sauce
- 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)
- 1/2 tsp salt
- 1 large garlic clove pressed (~ 3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk full fat
- 1/2 cup water
- 1 bunch spinach roots trimmed
- 4 cups beansprouts
- 200g / 7 oz potato small halved or large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices
- 1 cucumber sliced on the diagonal or 1/2 long cucumber ie Telegraph or English
- 2 - 3 boiled eggs peeled and halved
- 15 prawn crackers optional
- 2 tbsp vegetable or peanut oil
- 200g / 7 oz tempeh or firm tofu
- 1 tbsp finely chopped peanuts
- Red chilli finely sliced optional (small = spicy, large = less spicy)
- 1. Use natural peanut butter without added sugar or oil for a more intense peanut flavor. If using sweetened peanut butter, omit Kecap Manis and substitute with dark soy sauce to avoid excessive sweetness.
- 2. Maesri brand red curry paste is highly recommended for authentic flavor and affordability.
- 3. Kecap Manis is Indonesian sweet soy sauce with a syrupy consistency; substitute with 2 tsp dark soy sauce plus 1 tbsp honey if unavailable.
- 4. Lime juice can be replaced with 1 tbsp cider vinegar or 2 tsp white vinegar.
- 5. Vegetables can be varied; blanch or prepare according to preference. Spinach and beansprouts wilt significantly.
- 6. Prawn crackers add traditional crunch and can be prepared by frying or microwaving.
- 7. Tempeh is a nutritious fermented soy product that crisps well when pan fried. For tofu, dust lightly with flour and season before frying.
- 8. Sauce keeps well for 5 days in the fridge or up to 3 months frozen. Use excess for salads or dipping.
- 9. To reheat, warm spinach and beansprouts separately to prevent sogginess.
- 10. Nutritional info per serving assumes half the sauce is used; this dish is filling and nutrient-rich.
