Fragrant coconut, salmon & prawn traybake
Easy
Prep:
Cook:
Get inspired by Thai flavours with this fragrant coconut, salmon and prawn 'fakeaway'. It's made easy with an all-in-one method – and works with cod, too
Skip to ingredients
- 1 tbsp sunflower oil
- 5 tbsp Thai red curry paste
- 2 garlic clovesgrated
- thumb-sized piece of gingerpeeled and finely grated
- 2 x 400ml cans coconut milk
- 1 red chillihalved
- 1 tbsp fish sauce
- 3 lime leaves(optional)
- 4 thick salmon filletsskin left on
- 4 baby pak choicut into quarters
- 150g mangetout
- 150g raw king prawns
- ½ small bunch of corianderroughly chopped
- 2-3 limescut into wedges to serve
- cooked jasmine riceto serve
Nutrition: Per serving
- kcal801
- fat61g
- saturates33g
- carbs13g
- sugars8g
- fibre6ghigh
- protein46g
- salt2.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
step 2
Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.