One-Tray Green Curry

Under 60 MinsLeftoversFreezer Friendly


  • 200g white rice
  • 400ml coconut milk
  • 200ml veg stock
  • 4 tbsp Thai green curry paste
  • 1 lime, zested then cut into wedges
  • 200g peas
  • 1 bunch asparagus, woody ends removed
  • 2 courgettes, cut into chunks
  • olive oil
  • 75ml plant yogurt
  • 4 tbsp peanuts and coconut flakes (mixed)
  • Handful of coriander, to serve


Heat the oven to 200C. Rinse the rice until the water until it runs clear. Tip into a deep roasting tray. Mix the coconut milk, stock and spice paste together, then pour over the rice. Add the lime zest, cover with foil and bake for 20 – 25 mins, until the liquid is absorbed.

Remove from the oven and set aside for 10 mins, then remove the top, stir through the peas, then pile the asparagus and courgette chunks on top, drizzle with olive oil and roast, uncovered for 10 more mins. Remove from the oven and season well.

Cut the lime into wedges to serve on the side. Drizzle the tray bake in yoghurt, then top with roughly chopped peanuts and coconut flakes and the coriander and serve.

See more

One-Tray Green Curry