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Fragrant coconut salmon prawn traybake

Fragrant coconut salmon & prawn traybake

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Prep Time 10 mins
Cook Time 30 mins
Course Dinner
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 5 tbsp Thai red curry paste
  • 2 garlic cloves grated
  • thumb sized piece of ginger peeled and finely grated
  • 400 ml can reduced fat coconut milk
  • 1 red chilli halved
  • 1 tbsp fish sauce
  • 3 lime leaves optional
  • 100 g (4) thick salmon fillets, skin left on
  • 4 baby pak choi cut into quarters
  • 150 g mangetout
  • 150 g raw king prawns
  • 1/2 small bunch of coriander roughly chopped
  • 2-3 limes cut into wedges to serve
  • 3 tbsp jasmine rice cooked, to serve

Instructions
 

  • 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