Low Carb Thai Fish Curry Traybake

This fragrant low carb Thai fish curry is an easy one-dish recipe with cauliflower rice and green beans! 

This post may contain affiliate links.

This filling and delicious traybake is so easy to make! I made things extra easy for myself by using a frozen bag of microwaveable cauliflower rice, but you can always make your own cauli rice!

But if you have frozen cauliflower rice and frozen fish - all you need is some fresh green beans and this dish would be ideal for a weeknight meal!

How to Make a Low Carb Thai Fish Curry Traybake

Place some cooked cauliflower rice into the base of a baking dish. 

In a jug, whisk together some canned coconut milk, green Thai curry paste, and fish sauce. Set aside.

Next, place the fish on the cauli rice. I was cooking for three people but I'm sure you could fit a fourth piece of fish in if you wanted! I used mahi mahi fillets that I cooked from frozen. Scatter some chopped green beans around the fish. 

Note: If you are using thawed or fresh fish fillets you may like to par-boil the beans first. See recipe card for suggested cooking times.

Pour the curry sauce over the fish and beans, then season with salt and pepper.

Cover with foil and roast in a preheated oven until the fish is flaking apart. Garnish with cilantro leaves and lime wedges.

I absolutely love the soft cauliflower rice, tender fish, and that the beans still have a little bite to them. All wrapped up in a spicy curry sauce! 

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Thai Fish Curry Traybake

No ratings yet

This fragrant low carb Thai fish curry is an easy one-dish recipe with cauliflower rice and green beans! 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Makes: 3 Servings

Net Carbs: 7

Calories: 331

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 12 oz cooked cauliflower rice
• 1 cup unsweetened full fat canned coconut milk
• 3 tbs green Thai curry paste
• 1 tbs fish sauce
• 3 4 oz frozen mahi mahi fillets (or similar white fish)
• 1 cup chopped fresh green beans
• salt and black pepper
• cilantro leaves and lime wedges to garnish

Equipment

• Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Caribbean
• Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz
• Thai Kitchen Gluten Free Green Curry Paste, 4 oz

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 400F / 200C.
2. Place the cauliflower rice into the base of a baking dish. I used a handy microwave bag - super convenient!
3. In a jug, whisk together the coconut milk, curry paste, and fish sauce. Set aside.
4. Next, place the fish on the cauli rice and scatter the green beans around the fish. 
5. Pour the curry sauce over the fish and beans, then season with salt and pepper.
6. Cover with foil and roast until the fish is flaking apart, about 25-35 minutes depending on thickness. See notes for cooking times if using fresh or thawed fish.
7. Garnish with fresh cilantro leaves and lime wedges.

Nutrition

Calories: 331kcalCarbohydrates: 11gProtein: 32gFat: 18gSaturated Fat: 15gCholesterol: 107mgSodium: 944mgFiber: 4gSugar: 3gNet Carbs: 7g

Notes

If you are using thawed or fresh fish fillets you may like to par-boil the beans first. Reduce the cooking time to 15-20 minutes, depending on thickness of the fish.

9g net carbs per serving (a third of the whole recipe)

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

Inspired by this recipe.