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Thai green curry traybake

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 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1686kj 401kcal
  • Fat
    Med 19%
  • Saturates
    High 32%
  • Sugar
    Low 19%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 57g


  • 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
  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put a large roasting tray (about 35cm x 25cm) on the hob over a low-medium heat
  3. Add the Thai curry paste and heat, stirring, for 2-3 mins
  4. Stir in the coconut milk and 500ml boiling water, bring to a simmer, then add the rice and stir again
  5. Cover the tray tightly with foil and bake for 35 mins, stirring once halfway through
  6. Meanwhile, make the dressing
  7. In a small bowl, whisk together the soy sauce, chilli and ginger with the lime juice and zest
  8. After 35 mins, take the tray out of the oven and remove the foil carefully (because of the steam)
  9. Scatter over the broccoli, sugar snap peas and half the basil, then mix together
  10. Cover with the foil and return to the oven for a further 10 mins, until the vegetables are tender
  11. To serve, scatter over the radishes and salad onion, drizzle with the dressing, then sprinkle over the nuts and remaining basil

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