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This recipe is exclusive to The Happy Foodie

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Max La Manna’s One-tray Green Curry

In his latest exclusive recipe for The Happy Foodie, Max La Manna shares an easy, customisable one-tin curry recipe that's packed with vegetables. It's full of spring ingredients but you can adapt it for any season.

Introduction

One-tray meals are the BEST for fuss-free midweek cooking, and this one is no exception! It’s so versatile so feel free to play around with it. You could use a different spice paste (I often make this recipe with a masala spice paste) or you can also go the extra mile and make your own spice paste from scratch. It takes a little longer but you can always tell the difference! You can also use different veggies. If you’re using root veg, roast them on a tray underneath first so they cook in the same time as the rice. If using other green veg, like sugar snaps or green beans, you can simply swap them in and use the same cooking time. The best thing about this is the flavour that the rice takes on as it cooks in the spicy coconut milk; it has quickly become one of my favourite ways to cook rice. In terms of toppings, feel free to play around and use whatever you’ve got in the fridge or cupboards, you can use different herbs and I sometimes add crispy onions on top instead of the peanuts and coconut chips but other nuts would also work a treat!

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Ingredients

200g white rice
400ml coconut milk
200ml stock
4 tbsp Thai green curry paste
1 lime, zested then cut into wedges
200g peas
1 bunch asparagus, woody ends removed
2 courgettes, cut into chunks
olive oil
75ml plant yogurt
4 tbsp peanuts and coconut flakes (mixed)
Handful of coriander, to serve

Method

Heat the oven to 200C. Rinse the rice until the water until it runs clear. Tip into a deep roasting tray. Mix the coconut milk, stock and spice paste together, then pour over the rice. Add the lime zest, cover with foil and bake for 20 – 25 mins, until the liquid is absorbed.

Remove from the oven and set aside for 10 mins, then remove the top, stir through the peas, then pile the asparagus and courgette chunks on top, drizzle with olive oil and roast, uncovered for 10 more mins. Remove from the oven and season well.

Cut the lime into wedges to serve on the side. Drizzle the tray bake in yoghurt, then top with roughly chopped peanuts and coconut flakes and the coriander and serve.

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Exclusive

This recipe is exclusive to The Happy Foodie

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