Tasty Thai flavours!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1


Curry Vegetables

  • carrot
  • broccoli
  • mangetout
  • cauliflower
  • sweet potato
  • baby corn
  • 100 ml reduced fat coconut milk (or normal coconut milk, if you prefer)
  • half - 1 tablespoon Mae Ploy green curry paste (depending on how strong you like the curry flavour - it's quite spicy!)


  • 1 fillet fish of your choice (basa, salmon, sea bass etc)
  • 2 slices fresh lime
  • chopped coriander


To make the curry vegetables

  1. Pre-heat the oven to 200°C or your gas oven to 180°/6.

  2. Chop the vegetables to your desired chunks/lengths and put to the side.

  3. In a pan, heat up the coconut milk and add the curry paste. Stir. 

  4. In a casserole dish, spread the vegetables and pour on the curry sauce. Mix so all the vegetables are covered. 

  5. Cover with tin foil. 

  6. Put in the oven for around 40 minutes. After half an hour, take the foil off to crisp the vegetables up a little.

To make the fish

  1. Place your fish fillet on a piece of foil/baking paper with a little oil/fry-light.

  2. Sprinkle a little seasoning (salt, pepper) and place some sliced limes on top.

  3. Sprinkle some chopped coriander.

  4. Make foil or baking paper parcels - ensure that the parcels are secured tightly so no steam escapes!

  5. The fish will take around 20 minutes to cook, depending on the thickness. Make sure you put the fish in when the vegetables have been in the oven for 20 minutes.

  6. When the fish has been cooked all the way through, serve and enjoy!

Recipe Notes

If you are following Slimming World, I work this meal out to be around 5 syns (100ml of reduced fat coconut milk is 4.5syns and 0.5syns for 1 level tablespoon of Mae Ploy Green Curry paste). This is a great meal for an SP day!

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