300g Sweet Potato
2tsp Extra Virgin Olive Oil
3/4 cup Shredded Coconut
1/2 cup Panko Bread Crumbs
2tsp Lime Zest (Finely grated)
160ml Coconut Cream
1/4 cup Thai Green Curry Paste
100g Green Beans, trimmed
4 Flake Portions
Canola Oil Cooking Spray
Fresh Thai Basil, to serve
Sliced Spring Onion, to serve
2 Kaffir Lime Leaves
Step 1. Pre heat oven 200c / 180c fan forced.
Step 2. Arrange sweet potato peeled, halved and sliced thickly, zucchini
sliced length ways into four, carrots sliced length ways into four into
separate rows on lined baking tray. Drizzle with oil and season with salt
and pepper. Bake for 20 minutes until tender.
Step 3. Combine coconut, breadcrumbs, lime zest and deveined finely chopped kaffir lime leaves on a plate, season.
Step 4. Combine coconut cream and curry paste in a bowl.
Step 5. Arrange beans atop vegetables and pour over curry mixture.
Step 6. Roll flake in breadcrumb mixture, pressing to coat, place fish atop vegetables on tray and spray with oil.
Step 7. Bake for 15 mins or until fish is golden and just cooked.
Step 8. Serve once ready with lime wedges, spring onions and Thai basil.