Speedy and satisfying! Our peanut satay sauce is infused with Thai curry paste, coconut milk, and fresh lime. Decorated with chilli, coriander, and peanuts, it spills over caramelised sweet potato and a vibrant mix of green and black beans.
- Hands-On Time: 30 minutes
- Overall Time: 45 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 750g Sweet Potato (rinsed & cut into bite-sized chunks)
- 30g Peanuts
- 300g Green Beans (rinsed, trimmed & halved)
- 360g Black Beans (drained & rinsed)
- 22,5ml Thai Red Curry Paste
- 150ml Story Time Plain Peanut Butter
- 300ml Coconut Milk
- 3 Limes (zested & cut into wedges)
- 120g Salad Leaves (rinsed)
- 12g Fresh Coriander (rinsed & roughly chopped)
- 2 Fresh Chillies (deseeded & finely sliced)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
Directions
- ROAST YOUR CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. 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 pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. - GREEN & BLACK
When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 5-6 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm. - SILKY SATAY SAUCE
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 until fully combined. Then, vigorously whisk in the coconut milk and 200ml of warm water. Allow to simmer for 6-7 minutes until thickened and silky. On completion, whisk in some lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning. - CREAMY SATAY SUPPER
Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
