Thai Salmon and Prawns Traybake
Thai Salmon and Prawns Traybake



  • 1 tbsp veg oil
  • 5 tbsp red curry paste
  • 2 grated garlic cloves
  • Thumb-sized piece of ginger, grated
  • 800ml coconut milk
  • 1 red chilli
  • 1 tbsp Thai fish sauce
  • 3 kaffir lime leaves
  • 4 salmon fillets
  • 150g king prawns
  • 2 pak choy, cut into eighths
  • 150g snow peas
  • ½ bunch coriander, chopped
  • Cooked rice, to serve
  • Preheat the oven to 200C. Heat the oil in a wok, and fry the garlic, ginger, and curry paste together for a minute. Stir in the coconut milk and chilli, bring to a simmer, and toss in the fish sauce and lime leaves.
  • Pour the lot into a roasting tin and nestle in the snow peas, pak choy, and fish fillets. Cover with foil and cook in the oven for 15 mins, then stir in the prawns and cook for 10 mins more. Scatter with coriander, and serve with cooked jasmine rice.
30 mins
4 serving

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