Easy Oven-Baked Thai Red Curry

Tips

Make it your way

Use approximately 800g–1kg of meat, fish, tofu and vegetables altogether. Choose what your family enjoys and follow the timing guidance below.

Change the vegetables

Peppers, baby corn, mushrooms and small cauliflower florets can go into the dish from the beginning. Add quicker-cooking vegetables such as broccoli, green beans, mangetout, courgette or spinach when you uncover and stir the curry.

Using fish

Bake the sauce and vegetables covered for 20 minutes. Stir, then add 700–800g firm white fish cut into large pieces. Bake uncovered for another 12–15 minutes, until the fish is cooked and flakes easily.

Using prawns

Bake the sauce and vegetables covered for 25 minutes. Stir in 600–700g raw peeled prawns and bake uncovered for another 7–9 minutes, until pink and completely cooked.

Make it vegan

Use soy sauce and replace the chicken with 600g firm tofu or two drained 400g tins of chickpeas. Bake covered for 20 minutes, stir, then bake uncovered for another 10 minutes.

Prefer Thai Green?

Replace the Thai Red with 100g Shemin’s Thai Green Curry Paste.

Not keen on peanut butter?

Simply leave it out. The sauce will be slightly lighter but will still work perfectly well.

Keep the coconut sauce creamy

Full-fat coconut milk gives the best result. Keep the dish covered during the first part of cooking and do not increase the oven temperature. A little coconut oil may appear around the edges; this is normal and will mix back into the sauce when stirred.