One coconut, salmon & prawn traybake

Fragrant coconut, salmon & prawn traybake

  • Rating: 4 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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
Nutrition: Per serving
HighlightNutrientUnit
kcal801
fat61g
saturates33g
carbs13g
sugars8g
high infibre6g
protein46g
salt2.4g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2021

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings

Sponsored content