Thai prawn tray bake: a one-tray wonder for summer

Don't throw a shrimp on the barbie - throw it in the oven instead.
Don't throw a shrimp on the barbie - throw it in the oven instead. Photo: Stacy Zarin Goldberg for The Washington Post

Boldly flavoured, here is a colourful and healthy dish of prawns, crisp-tender green beans and chillies in a sauce seasoned with Thai curry paste, fish sauce, ginger and garlic, served showered with a crunch of peanuts and a spray of fresh herbs. It feels like an exciting stir-fry, but it doesn't need nearly as rapt attention because it is cooked – in about 30 minutes total – in the oven on a single tray. Serve it with a side of rice if you'd like.

Thai-seasoned roasted prawns with green beans, chilli, peanuts and herbs


½ cup unsalted raw peanuts

1½ tbsp peanut oil, or another neutral tasting oil, such as canola or grapeseed oil

3 tsp fresh lime juice

3 tsp fish sauce

3 tsp honey

2 tsp minced fresh ginger


1½ tsp Thai red curry paste

1 clove garlic, minced

550g large raw prawns, cleaned, tails-on

340g green beans, trimmed

1 to 2 fresh, hot red chillies, such as a red Thai, seeded and thinly sliced

1½ tbsp torn or chopped fresh basil leaves

1 tbsp torn or chopped fresh mint leaves


1. Preheat the oven to 220C with the rack in the middle.

2. Place the peanuts onto a baking tray and place in the oven until they are toasted and fragrant, about 4 minutes. Transfer the peanuts to a plate.

3. In a small bowl, combine the oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. Place the prawns, green beans and chillies on the baking tray. Drizzle with the sauce and toss to coat.

4. Roast for about 12 minutes, until the prawns are pink and cooked through and the green beans are tender, tossing once or twice.

5. Serve sprinkled with the toasted peanuts, basil and mint.

Serves 4-5

Ellie Krieger is a registered dietitian nutritionist and the author of Whole in One: Complete Healthy Meals in a Single Pot, Sheet Pan or Skillet.

Washington Post