HELLO magazine



 Serves 4 Preparation time 12 minutes Cooking time 17 minutes


• 1 tbsp vegetable oil
• 4 tbsp vegan Thai green curry paste
• 280g/10½oz firm or smoked tofu, cut into 2cm/½in chunks
• 300g/11oz easy-cook rice
• 1 x 400ml tin coconut milk
• 1 tbsp smooth peanut butter
• Salt and freshly ground black pepper
• 200g/7oz pak choi, halved or quartered
• 200g/7oz sugar snap peas
• 200g/7oz baby corn
• 2 limes, one cut in half and one into wedges
• Bunch of fresh coriander, leaves picked
• 50g/2oz peanuts, roughly chopped

. Place a large saucepan or skillet with a lid on a medium heat. Add the

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