Aromatic coconut, salmon and prawn traybake

• sunflower oil↗1 tbsp tbsp
• Thai red curry paste↗5 tbsp tbsp
• garlic cloves↗2

  grated

• ginger↗thumb-sized piece of

  thumb-sized piece, peeled and finely grated

• coconut milk2 x 400ml cans

  2 x 400ml cans

• red chilli↗1

  halved

• fish sauce↗1 tbsp tbsp
• lime leaves↗3

  (optional)

• salmon fillet↗4 thick

  4 thick pieces, skin left on

• pak choi↗4 baby

  4 baby, quartered

• mangetout↗150g g
• king prawns↗150g raw g

  raw

• coriander↗½ small bunch of

  ½ small bunch, roughly chopped

• limes↗2-3

  2-3, cut into wedges for serving

• jasmine rice↗cooked

  cooked, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Heat the oil in a deep skillet or wok and sauté the curry paste, garlic and ginger for 1 minute. Add the coconut milk and chilli, bring to a gentle boil. Stir in the fish sauce and lime leaves if using.

2. 2

   Pour the mixture into a medium baking dish and arrange the salmon, pak choi and mangetout in it. Cover with a lid and bake for 15 minutes. Add the prawns and cook for another 10 minutes. Garnish with coriander and serve with lime wedges and rice.