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Fragrant coconut, salmon & prawn traybake

One coconut, salmon & prawn traybake

Fragrant coconut, salmon & prawn traybake

Name: Fragrant coconut, salmon & prawn traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 0
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 5 tbsp Thai red curry paste; 2 garlic cloves grated; thumb-sized piece of ginger peeled and finely grated; 2 x 400ml cans coconut milk; 1 red chilli halved; 1 tbsp fish sauce; 3 lime leaves (optional); 4 thick salmon fillets skin left on; 4 baby pak choi cut into quarters; 150g mangetout; 150g raw king prawns; ½ small bunch of coriander roughly chopped; 2-3 limes cut into wedges to serve; cooked jasmine rice to serve

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.20 ratingsRate

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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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
5 tbsp Thai red curry paste
2 garlic cloves

grated
thumb-sized piece of ginger

peeled and finely grated
2 x 400ml cans coconut milk
1 red chilli

halved
1 tbsp fish sauce
3 lime leaves

(optional)
4 thick salmon fillets

skin left on
4 baby pak choi

cut into quarters
150g mangetout
150g raw king prawns
½ small bunch of coriander

roughly chopped
2-3 limes

cut into wedges to serve
cooked jasmine rice

to serve

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Nutrition: Per serving

kcal801
fat61g
saturates33g
carbs13g
sugars8g
fibre6g

high
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.

Recipe from Good Food magazine, January 2021

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A star rating of 4 out of 5.20 ratings

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