Vegan Thai green curry traybake

Vegan Thai green curry traybake
If you're looking for something a bit different to do with rice, this is a great recipe to have up your sleeve
Serves 4  / 
Prep 15 mins  / 
Cook 35 mins


4 tbsp Co-op Thai green curry paste

400ml can Co-op light coconut milk

250g Co-op brown basmati rice

200g pack Co-op Tenderstem broccoli

200g pack Co-op sugar snap peas

Large handful basil leaves

75g Co-op radishes, finely sliced

125g pack Co-op trimmed salad onions, shredded

25g Co-op dry roasted peanuts, chopped


2 tbsp Co-op light soy sauce

1 red chilli, deseeded and finely sliced

4cm ginger, grated or finely chopped

Zest of 1 and juice of 2 limes


Preheat the oven to 200°C/fan 180°C/Gas 6

Put a large roasting tray (about 35cm x 25cm) on the hob over a low-medium heat

Add the Thai curry paste and heat, stirring, for 2-3 mins

Stir in the coconut milk and 500ml boiling water, bring to a simmer, then add the rice and stir again

Cover the tray tightly with foil and bake for 35 mins, stirring once halfway through

Meanwhile, make the dressing

In a small bowl, whisk together the soy sauce, chilli and ginger with the lime juice and zest

After 35 mins, take the tray out of the oven and remove the foil carefully (because of the steam)

Scatter over the broccoli, sugar snap peas and half the basil, then mix together

Cover with the foil and return to the oven for a further 10 mins, until the vegetables are tender

To serve, scatter over the radishes and salad onion, drizzle with the dressing, then sprinkle over the nuts and remaining basil