Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is something which I have loved my whole life. They’re nice and they look fantastic.
How I grow green bean sprouts at home. Xanh, đỏ, đen: Giá đỗ hỗn hợp cho mùa nóng Green, red, black: Mixed bean sprouts for the hot season.
To begin with this particular recipe, we must first prepare a few components. You can have charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
- Take The tray bake
- Make ready 1 kg Charlotte potatoes, halved
- Get 1 tablespoon salt
- Prepare 2 tablespoons olive oil
- Make ready 400 g green beans
- Take 350 g bean sprouts
- Get The dressing
- Prepare 150 ml coconut milk
- Make ready 100 g chunky peanut butter
- Take 1 red chilli finely chopped
- Make ready 1 tablespoon lime juice
- Prepare 1 tablespoon soy sauce
- Prepare 2.5 cm ginger
- Get To serve
- Make ready Fresh coriander
Pour this mixture evenly over the chicken, green beans and potatoes. Garlic Mashed Potatoes, Sauteed Green Beans - Cooking with Soul. Spicy Chicken Wings, Thai Green Curry Rice & Green Beans with Chilli Peanut Dressing Drain the beans and pat dry with paper towels.
Instructions to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
- Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes
- Whilst this is baking mix up the sauce until it is a nice creamy consistency. Balance the soy sauce and lime to taste. Split the sauce into separate bowls to prevent arguments…
- After 40 minutes pop the green beans and bean sprouts on top of the potatoes. Drizzle a little more oil and place back in the oven for 20 minutes.
- Serve with fresh coriander and drizzle the dressing over. It’s that easy.
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