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Thai Green Curry Fish Bake Recipe
Serves 4 | Prep 10 mins | Cook 25 mins
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| Thai Green Curry Fish Bake |
Thai Green Curry Fish Bake Ingredients
- 1 small red onion, thinly sliced
- 1 bunch bok choy, halved lengthways
- 4 x 130g skinless salmon
- fillets, bones removed
- 1 x 165ml can light coconut milk
- 2 tablespoons gluten-free Thai green curry paste
- 1 tablespoon gluten-free fish sauce
- 150g sugar snap peas
- 150g green beans
- 200g vermicelli rice noodles
- ½ cup fresh coriander leaves
- Lime wedges, to serve
Thai Green Curry Fish Bake Preparation
- Preheat oven to 180°C. Place onion and bok choy over base of baking dish. Top with salmon fillets.
- 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.
- 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.
- 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.
