A serving dish of coconut fish curry

Coconut fish curry traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance

Nutrition and extra info

Nutrition: Per serving

  • kcal507
  • fat21g
  • saturates13g
  • carbs44g
  • sugars5g
  • fibre6g
  • protein32g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 x 250g pouches cooked brown rice
  • 160ml can coconut milk
  • 4 tbsp Thai red curry paste
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 fillets white fish (around 120g each)
  • 200g pack Tenderstem broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 235g pack pak choi
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • ½ small bunch spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pack coriander, leaves picked
  • 2 limes, cut into wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.

  2. Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lindseyanderson's picture
lindseyanderson
26th Jun, 2017
5.05
I've made this twice now and it's delicious. Used cod the first time then with salmon - both lovely. Used courgette and broccoli with the cod then green beans and broccoli with the salmon. I cooked rice and put it in the bottom of the tray instead of microwave rice. I also made a bit more sauce with some curry paste and coconut milk heated through but it didn't need it.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.