Gado gado hotpot | Allyson Gofton

Ingredients

• 1 kilogram waxy potatoes, washed
• 1 each red and green capsicum
• 1½ cups blanched peanuts, roasted and finely chopped
• 2 long green chillies, sliced, deseeded if wished
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• ½ cup korma curry paste
• 400 ml can coconut milk
• 1 cup water
• 1 tablespoon grated palm sugar or brown sugar
• 1 teaspoon salt
• 200 grams green beans or small head broccoli
• 4 hard-boiled eggs, peeled and quartered
• 2 tablespoons chopped fresh coriander