Fragrant coconut, salmon & prawn traybake

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

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 801
  • fat 61g
  • saturates 33g
  • carbs 13g
  • sugars 0g
  • fibre 6g
  • protein 46g
  • salt 2.4g


  • 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


  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.

  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.

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