One-tray Thai green fish curry recipe
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- Serves 4
- 5 mins to prepare and 15 mins to cook
- 568 calories / serving
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1985kJ 568.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 76.9gProtein 31.5gFibre 9.2g
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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.
- 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.
- 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
