Trout is cooked on top of green curry flavoured rice all in one tray for ease.
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- Yields:
-
4
serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 20 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 557
Ingredients
- 2
x 250g pouches microwave basmati rice
- 4
trout fillets, skin removed if you prefer
- 100 g
baby corn, halved lengthways
- 100 g
sugar snap peas, halved lengthways
- 400 ml
tin light coconut milk
- 4 tbsp.
Thai green curry paste, we used Bart
-
Large handful coriander, stalks and leaves
- 1
lime, finely sliced
Directions
-
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Empty the rice into a rough 2 litre ovenproof serving dish, breaking up any large lumps and spreading to an even layer. Arrange the fish and vegetables on top of the rice.
- Step 2In a blender, whizz the coconut milk, curry paste, the coriander and some seasoning until smooth. Pour all over the fish, vegetables and rice. Arrange the lime slices on top of the fish.
- Step 3Cook for 15-17min, or until the fish is cooked through. Serve.
- Step 1
Per serving:
- Calories: 557
- Protein: 32g
- Total fat: 23g
- Saturates: 9g
- Carbs: 55g
- Total sugars: 3g
- Fibre: 3g
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