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Massaman curry tray bake recipe
Massaman curry tray bake recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a flavorful coconut massaman curry tray bake with store-bought meatballs in 15 minutes. Perfect with fluffy rice for a comforting winter meal upgrade.
Ingredients:
  • 400ml can coconut milk
  • 180ml (3⁄4 cup) Organic Chicken Liquid Stock
  • 80g (1 ⁄3 cup) gluten-free massaman curry paste
  • 700g butternut pumpkin, peeled, deseeded, cut into 3-4cm pieces
  • 400g packet gluten-free beef and lamb meatballs (see note)
  • 1 small red onion, cut into 8 wedges
  • 100g snow peas, trimmed
  • 40.00 ml unsalted roasted peanuts chopped
  • Thinly sliced red chilli, to serve
  • Steamed rice, to serve
Instructions:
  • - Preheat your oven to 200C/180C fan forced. - In a jug, combine the coconut milk, stock, and curry paste by whisking together until smooth. - Pour the mixture into a large deep baking tray. - Arrange the pumpkin, meatballs, and onion evenly on the tray. - Lightly spray the tops with oil. - Roast in the oven for 35 minutes or until the meatballs are cooked through and the vegetables are tender.
  • Place the snow peas in a heatproof bowl. Pour boiling water over them and let sit for 2 minutes. Transfer the snow peas to a bowl of iced water using tongs and leave for 1 minute. Drain, then slice into thin strips.
  • Sprinkle the blanched snow peas, peanuts, and chili over the tray bake. Enjoy with steamed rice.

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