A beautiful, colouful and aromatic fish curry recipe that is simply bursting with flavours. This recipe uses the traybake method which ensures the fish doesn’t get broken up as it can do in a bubbling pot. Quick, easy, tasty and healthy! This is definitely one to try out.

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Ingredients

3tbsp coconut oil

100g Shemin’s Thai Green or Thai Red Curry Paste

1 tbsp fish sauce (or soy sauce)

handful of chopped coriander stalks (leaves picked off for garnish)

400ml coconut milk (you can also use light coconut milk)

200ml water

115g baby corn, halved length ways

5 baby eggplants, halved length ways

1 red onion, cut into thin wedges

100g each green beans & sugar snap peas, blanched

700g skinless white fish fillets, such as snapper, haddock or cod

Juice of 1/2 a lime, plus extra wedges to serve

Method

Preheat the oven to 220°C / 425°F / gas mark 7. Add half the coconut oil to a ovenproof dish and place in oven to preheat.
When the oil is hot, add Shemin’s Thai Curry Paste, fish sauce, chopped coriander, coconut milk and water. Add the baby corn and roast for 25 minutes or until thickened and reduced.
Meanwhile, pour the remaining 2 tbsp oil into a second roasting pan and add the eggplant, roast for 25-30 minutes or until tender.
Add the onion and fish to the coconut milk mixture and roast for 12-14 minutes or until fish is cooked through. Add roasted eggplant, beans, sugar snap peas and lime juice to taste, and fold through. Scatter with coriander leaves to garnish.

Serve with lime wedges, steamed rice and Shemin’s Indian Breads.

Serves 4

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Thai Green Curry Fish Bake

Ingredients

Method

Products used in this recipe

Shemin’s Thai Green Curry Paste

Shemin’s Thai Red Curry Paste

4 Plain Parathas

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