Coconut and Salmon Traybake
Coconut and Salmon Traybake



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box