The Dinner Planner


Thai green curry fish tray bake

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Matt Preston's deconstructed thai green curry ensures the fish is cooks perfectly in the sauce and the vegetables stay fresh.
Servings 4


  • 2 tbsp coconut oil
  • 10 grams ginger - finely grated
  • 1 tbsp fish sauce
  • ½ cup green curry paste
  • 8 kaffir lime leaves
  • 1 bunch coriander -roots and stalks washed, finely chopped, leaves picked
  • 1 400ml coconut milk
  • 1 red onion - thinly sliced
  • 600 grams skinless delicate white fish fillets (such as snapper)
  • 200 grams green beans - trimmed
  • 200 grams snow peas - trimmed
  • 1 lime
  • steamed white rice - to serve


  • Preheat the oven to 220°C. Add half the coconut oil to a flameproof roasting pan and place in oven to preheat.
  • When the oil is hot, carefully remove roasting pan from oven and stir through ginger, curry paste, fish sauce, whole kaffir lime leaves, chopped coriander, coconut milk and 1 cup (250ml) water. Add baby corn and roast for 25 minutes or until thickened and reduced.
  • Add the onion and fish to the coconut milk mixture and roast for 12-14 minutes or until fish is cooked through.
  • Add beans, snow peas and lime juice, and fold through.
  • Scatter with shredded kaffir lime leaves, coriander leaves and snow pea sprouts.
  • Serve with lime wedges and steamed rice.

Tips and Variations

We used Turban Chopsticks Green Curry Paste. For a serving of 4 it was very mild and used approx. half a jar. The other half a jar we suggest freezing for a later date. If you would like a warmer curry, add a sliced green chilli to the dish. 
VEGETARIAN - Use 600 grams of soft tofu.
LOW CARB - Replace rice with cauliflower rice. 
VEGETABLE SWAPS - With beans and snow peas quite expensive at the moment, we suggest swapping with zucchini, baby corn, or even frozen beans. 

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