Coconut and Salmon Traybake
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Coconut and Salmon Traybake

Coconut and Salmon Traybake

Ingredients

Method

  • 1 tbsp oil
  • 5 tbsp Thai green curry paste
  • 2 grated garlic cloves
  • Thumb-sized piece of ginger, grated
  • 2 x 400ml cans of coconut milk
  • 1 red chilli, halved
  • 1 tbsp Thai fish sauce
  • 3 kaffir lime leaves
  • 4 salmon fillets
  • 2 pak choy, cut into quarters
  • 150g snow peas
  • 150g prawns
  • ½ bunch of coriander, chopped
  • Cooked rice, to serve
  • Preheat the oven to 200C. Heat the oil in a wok, and fry the curry paste, ginger, and garlic for a minute or so. Stir in the chilli and coconut milk, bring to a simmer, and add the lime leaves and fish fillets.
  • Pour the whole lot into a roasting tin, and nestle in the snow peas and pak choy. Cover with foil and roast for 15 mins, then scatter in the prawns and cook for 10 mins more. Garnish with coriander and serve with rice.
30 mins
4 serving

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