Fragrant coconut, salmon & prawn traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
