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One-tray Thai green fish curry recipe

One-tray Thai green fish curry recipe

19 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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 568 calories / serving
  • Healthy
  • Dairy-free


  • 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

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 6%
  • Sugars

    3g 3%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 76.9g Protein 31.5g Fibre 9.2g


  1. 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.

  2. 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.

  3. 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


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