Egg salad with peanut curry dressing

Name: Egg salad with peanut curry dressing
Yield: Serve 4
Ingredients: 2 tablespoons crispy fried shallots (see PG Tips); 75 g fresh coriander leaves; ½ cucumber, cut into 5 mm matchstick lengths; 50 g beansprouts; 50 g watercress, stems trimmed; 1 small iceburg lettuce, trimmed and shredded; 4 free-range eggs; 200 g small new potatoes; 1 carrot, peeled and sliced; 75 g French beans; juice of ½ lime; good pinch of curry powder; 1 teaspoon vegetarian fish sauce (nuoc mam chay) - optional; 1 teaspoon vegetarian fish sauce (nuoc mam chay) - optional; 150 ml coconut milk; ½ garlic clove, crushed; 50 g crunchy peanut butter; 1 tablespoon sweet chilli sauce

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

During my short time promoting and cooking in the Far East, I must have tasted probably a dozen variations of Gado Gado, a Thai inspired salad of crispy vegetables in a peanut curry dressing, apparently now popular all over southern Asia. This is a sister version, made with hard-boiled eggs and a spicier accent on the sauce.

Ingredients

For the Peanut Curry Dressing

150 ml coconut milk
½ garlic clove, crushed
50 g

Vegetarian
Gluten-free

Method

For the dressing, bring the coconut milk to the boil in a small pan, stir in the remaining ingredients and simmer for 5 minutes until the peanut butter has melted and the mixture has thickened. Leave to cool to room temperature.

Cook the eggs in a pan of boiling water for 8-10 minutes until hard-boiled, then refresh them under cold water before shelling. Cut them in half and set aside.<