Thai green curry fish bake
- 1 small red onion, thinly sliced
- 1 bunch bok choy, halved lengthways
- 4 x 130g skinless salmon fillets, bones removed
- 165ml can light coconut milk
- 2 tablespoons gluten-free Thai green curry paste (See HFG tip)
- 1 tablespoon gluten-free fish sauce
- 150g sugar snap peas
- 150g green beans
- 200g vermicelli rice noodles
- ½ cup fresh coriandercilantroX leaves
- Lime wedges, to serve
1 Preheat oven to 180°C. Place onion and bok choy over base of baking dish. Top with salmon fillets.
2 Place coconut milk, curry paste, fish sauce and ½ cup water in a bowl, whisking to combine. Pour coconut mixture over salmon and vegetables, cover dish with foil and bake, removing foil for the last 5 minutes or cooking time, for 25 minutes or until fish is cooked through and vegetables are tender.
3 When fish has five minutes left to cook, place peas and beans in a heatproof bowl. Place noodles in another heatproof bowl. Cover bowls with boiling water and stand for 5 minutes or until vegies are tender and noodles have softened. Drain.
4 Remove tray from oven. Add peas, beans and noodles to tray. Garnish with fresh coriander and serve at the table with lime wedges on the side.
The strength and flavour of curry paste depends on the brand you use, so tailor the quantity in this recipe accordingly.
Nutrition Info (per serve)
Total fat 26.7g
–Saturated fat 7.8g
Dietary fibre 6.8g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.