In a small saucepan, mix ⅓ cup of natural peanut butter, 4 teaspoons of red curry paste, 3 teaspoons of kecap manis, 1 teaspoon of sambal oelek, ½ teaspoon of salt, and 1 large minced garlic clove.
Stir in 1½ tablespoons of lime juice, ½ cup of full-fat coconut milk, and ½ cup of water. Simmer over medium-low heat for 5 minutes, until thickened. Keep warm.
Lower 2 eggs straight from the fridge into boiling water and cook for 10 minutes. Peel and halve.
Boil 200g of sliced potatoes for 5 minutes, until cooked through; lift out. Cook 4 cups of bean sprouts in the same water for 3 minutes, then push 1 bunch of spinach under to wilt. Drain.
Fry 200g of thinly sliced tempeh in hot oil for 2 minutes per side, until deep golden and crispy.
Arrange the vegetables, 1 diagonally sliced cucumber, and tempeh on a platter. Top with the eggs and serve with the warm peanut sauce.
