Traybake Thai Curry

SERVES 4

READY IN 45 MINUTES

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I have always been a huge fan of Thai flavours and this traybake veggie Thai curry makes for a perfect weeknight meal for the family. The added bonus is you can cook it all in one dish so it really saves on the washing up!!

The Recipe

Ingredients

1 can of full-fat coconut milk

2 tbsp of green Thai curry paste

1 thumb of ginger grated

2 crushed garlic cloves

2 tbsp of tamari or soy 

1 red chilli finely sliced

1/2 aubergine thinly sliced

1 pepper thinly sliced

1 courgette thinly sliced

2 portions of rice or udon noodles

Directions

Place all of the sauce ingredients into the Zwilling gratin dish and whisk until combined.

Add the chopped aubergine and sweet potato until coated and bake in the oven for 40 mins with foil covering. 

Cook the noodles as per packet instructions, rinse in cold water and add to the cooked curry and stir through. 

Enjoy with fresh lime