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Thai Green Fish Curry Bake


30 minutes

This creamy, fragrant fish curry is so easy to prepare, and ready in just 30 minutes.

9 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 180℃.
  2. Mix the aubergine in a roasting tin with the oil and curry paste. Roast for 10 minutes.
  3. Add the ginger, garlic, lime leaves and coconut milk to the tin. Roast for a further 10 minutes.
  4. Add the coley fillets to the tin and cook for 10 minutes more.
  5. Finish the curry by stirring in the spring onions, spinach, fish sauce and lime juice. Serve with fluffy white rice.


  • 2 coley fillets
  • 1 organic aubergine, cut into 5cm chunks
  • 2 tbsp organic green curry paste
  • 1 inch of organic ginger, peeled and finely chopped
  • 1 organic garlic clove, peeled and finely chopped
  • 800ml organic coconut milk
  • 2 organic spring onions, chopped
  • 100g organic baby spinach
  • Juice of 1 organic lime

What you'll need

  • 1 tbsp shredded lime leaves
  • 1 tbsp fish sauce
  • 3 tbsp oil

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic Baby Spinach

1 Bag (100g)



Langridge Organic

Organic Aubergines

2 Aubergines


Amaizin Organic

Organic Rich Coconut Milk

1 Can (400ml)


Geo Organics

Organic Thai Green Curry Paste

1 Jar (180g)