Thai Inspired Coconut Curry Bake

Ingredients:

The Sauce

• 1 tin full-fat coconut milk (quality important. Biona Coconut Milk is a great creamy choice, not watery)
• 2–3 tbsp red Thai curry paste (use more for a stronger flavour, less for creamier)
• 3 garlic cloves, crushed or grated
• 2cm ginger, grated or crushed
• 3 tbsp light soy sauce
• 1 tbsp honey (or agave for a vegan alternative)
• 2 tbsp peanut butter, no added salt or oils (smooth is easiest, crunchy works too)
• 1 tbsp sesame oil
• 2 tsp rice wine vinegar
• 2 tbsp oyster sauce (or 1 tbsp white miso if you don’t have any, or for a vegan alternative)
• Juice of 1 lime
• 4 cups roughly chopped greens (I used pak choi and kalettes, but spinach, finely sliced savoy cabbage, spring greens or kale all work)

Plus

Your choice of main ingredient:

• chicken breasts (I used 4)
• salmon fillets
• tofu slices
• Thai dumplings
• chunky squash slices

To serve

• extra lime
• coriander
• chilli oil
• spring onions
• sesame seeds

Delicious served with sticky rice.

Method

1. Preheat the oven to 180°C fan / 200°C conventional.
2. In a wide oven dish, whisk together the coconut milk, curry paste, garlic, ginger, soy sauce, honey, peanut butter, sesame oil, vinegar, oyster sauce and lime juice.
3. Stir through the greens, then add your chosen main ingredient.
4. If the sauce does not fully cover everything, add up to ½ cup water and mix gently.
5. Cover tightly with foil and bake for 45–60 minutes, depending on your chosen main ingredient.
6. Ensure it is cooked through, checking the middle before serving.
7. Serve with lime quarters, chilli oil, sesame seeds and/or chopped coriander.
8. Best enjoyed with sticky rice.