• 175g tempeh Tempeh
• 255g jasmine rice Jasmine Rice, boiled
• 80g butternut squash Butternut Squash, roasted
• 80g pak choi Pak Choi
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• 60g coconut milk Coconut Milk, full fat
• 15g peanuts Peanuts, roasted
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the butternut squash and pak choi, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and pak choi for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

7. 7

   Bulking upgrade: add the coconut milk, peanuts for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.