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

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

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.
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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