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Fragrant coconut, salmon & prawn traybake | Daily Dine

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Fragrant coconut, salmon & prawn traybake

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

View original recipe on bbcgoodfood.com

dinnerthaiprawnssalmon

0

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 1

Nutritional Information

Calories:801 kcal

Carbohydrate:13 g

Fat:61 g

Dietary Fiber:6 g

Protein:46 g

Saturated Fat:33 g

Sodium:2.4 mg

Sugar:8 g

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

1/2 small bunch of coriander roughly chopped

2-3 limes cut into wedges to serve

cooked jasmine rice to serve

Instructions

Step 1
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.
Step 2
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.