Recipe of Quick Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

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We hope you got insight from reading it, now let's go back to charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing recipe. To cook charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing you need 15 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:

1. Get of The tray bake.
2. Use 1 kg of Charlotte potatoes, halved.
3. Get 1 tablespoon of salt.
4. You need 2 tablespoons of olive oil.
5. You need 400 g of green beans.
6. Get 350 g of bean sprouts.
7. Use of The dressing.
8. Prepare 150 ml of coconut milk.
9. You need 100 g of chunky peanut butter.
10. Take 1 of red chilli finely chopped.
11. Take 1 tablespoon of lime juice.
12. Take 1 tablespoon of soy sauce.
13. Get 2.5 cm of ginger.
14. Use of To serve.
15. Get of Fresh coriander.

Instructions to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:

1. Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes.
2. 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....
3. 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..
4. Serve with fresh coriander and drizzle the dressing over. It’s that easy..

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