Thai Green Fish Curry Tray Bake
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
Ingredients
- 200 g frozen broccoli defrosted
- 200 g tin chickpeas rinsed and drained
- 2 tbsp Thai green curry paste
- ½ veg stock cube made up to 150ml
- 2 frozen fish fillets defrosted
- 1 tsp veg oil
- 150 g long-grain rice
- 1 lime cut into wedges
Instructions
- 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.
Nutrition
Calories: 690kcalCarbohydrates: 93gProtein: 49gFat: 14gSaturated Fat: 2gFiber: 9gSugar: 9gSalt: 1g
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