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One-tray Thai green fish curry recipe
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45 ratings
This fragrant Thai green fish curry traybake offers all the flavour of the classic dish without any hassle – and it is ready in just 20 minutes. See method
Ingredients
- 400g frozen broccoli, defrosted
- 400g tin chickpeas, rinsed and drained
- 4 tbsp Thai green curry paste
- ½ veg stock cube, made up to 150ml
- 4 frozen fish fillets, defrosted
- 1 tsp veg oil
- 300g long-grain rice
- 1 lime, cut into wedges
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1985kj
568kcal
28%
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Fat
5g
7%
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Saturates
1g
6%
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Sugars
3g
3%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 76.9g
Protein 31.5g
Fibre 9.2g
Method
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Heat the oven to gas 7, 220°C, fan 200°C. Put the broccoli and chickpeas into a large roasting tin, about 25 x 20cm.
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Stir the curry paste into the stock. Pour into the tray, mixing well so the veg is fully coated. Add the fish to the tray, nestling it a little into the sauce. Season and drizzle the fish with the oil. Roast for 12-15 mins until the fish is cooked through and flaky, and the sauce has thickened slightly to coat the broccoli and chickpeas.
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Meanwhile, cook the rice to pack instructions and drain. Squeeze a few of the lime wedges over the traybake and serve alongside the rice with extra lime wedges to squeeze over.
See more Curry recipes