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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
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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.
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