FoodCoop Recipes
Thai Green Curry Traybake
If you're looking for something a bit different to do with rice, this is a great recipe to have up your sleeve
Cook
50 minutes
Serves
4
Ingredients
4 tbsp Co-op Thai green curry paste
400ml can Co-op light coconut milk
250g Co-op brown basmati rice
200g pack Co-op Tenderstem broccoli
200g pack Co-op sugar snap peas
Large handful basil leaves
75g Co-op radishes, finely sliced
125g pack Co-op trimmed salad onions, shredded lengthways
25g Co-op dry roasted peanuts, chopped
FOR THE DRESSING:
2 tbsp Co-op light soy sauce
1 red chilli, deseeded and finely sliced
4cm ginger, grated or finely chopped
Zest of 1 and juice of 2 limes
Method
Preheat the oven to 200°C/fan 180°C/Gas 6
Put a large roasting tray (about 35cm x 25cm) on the hob over a low-medium heat
Add the Thai curry paste and heat, stirring, for 2-3 mins
Stir in the coconut milk and 500ml boiling water, bring to a simmer, then add the rice and stir again
Cover the tray tightly with foil and bake for 35 mins, stirring once halfway through
Meanwhile, make the dressing
In a small bowl, whisk together the soy sauce, chilli and ginger with the lime juice and zest
After 35 mins, take the tray out of the oven and remove the foil carefully (because of the steam)
Scatter over the broccoli, sugar snap peas and half the basil, then mix together
Cover with the foil and return to the oven for a further 10 mins, until the vegetables are tender
To serve, scatter over the radishes and salad onion, drizzle with the dressing, then sprinkle over the nuts and remaining basil
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1686kJ / 401kcal (20%) | 13.4g | 6.3g | 8.6g | 1.67g |
Medium · 19% | High · 32% | Low · 19% | Medium · 19% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 57g.
