Coronavirus
Read our advice and latest updates
Thai green curry traybake
https://www.coop.co.uk/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
-
Feeds 4
-
Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 57g
Share this recipe
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
