Fragrant Coconut, Salmon & Prawn Traybake Recipe

Introduction

This fragrant coconut, salmon, and prawn traybake is a vibrant and easy meal that combines Thai flavors with wholesome ingredients. It’s perfect for a weeknight dinner, delivering comforting warmth and fresh zest all in one dish.

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
• ½ small bunch of coriander, roughly chopped
• 2-3 limes, cut into wedges to serve
• Cooked jasmine rice, to serve

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Heat the sunflower oil in a deep frying pan or wok over medium heat.
2. Step 2: Add the Thai red curry paste, grated garlic, and ginger. Fry for 1 minute, stirring to release the aromas.
3. Step 3: Pour in the coconut milk and add the halved red chilli. Bring the mixture to a simmer, then stir in the fish sauce and add the lime leaves if using.
4. Step 4: Transfer the curry mixture to a medium roasting tin. Nestle in the salmon fillets, pak choi quarters, and mangetout.
5. Step 5: Cover the roasting tin loosely with foil or a lid and cook in the preheated oven for 15 minutes.
6. Step 6: Remove the tin from the oven, scatter the raw king prawns over the top, then return to the oven and cook for a further 10 minutes until the prawns are pink and cooked through.
7. Step 7: Garnish with roughly chopped coriander. Serve with lime wedges and steamed jasmine rice on the side.

Tips & Variations

• For extra heat, add finely sliced fresh red chillies before serving or increase the amount of Thai red curry paste.
• If you can’t find lime leaves, a little extra lime zest can add a similar fresh citrus note.
• Swap king prawns for peeled tiger prawns or even scallops for a different shellfish flavor.
• Add other quick-cooking vegetables like sliced bell peppers or baby corn to bulk up the traybake.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven to avoid overcooking the seafood. This dish is best enjoyed fresh but can be frozen for up to 1 month if sealed well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns, but make sure they are fully thawed and drained before adding them to the traybake to avoid excess liquid diluting the sauce.

Is it possible to make this dish milder?

Absolutely. Use less Thai red curry paste or remove the seeds from the red chilli to reduce the heat while keeping the flavor.

Fragrant Coconut, Salmon & Prawn Traybake Recipe

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★★★★★

4.6 from 103 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A vibrant and fragrant traybake dish combining rich coconut milk, spicy Thai red curry paste, succulent salmon fillets, and fresh king prawns. Enhanced with aromatic garlic, ginger, lime leaves, and fresh vegetables, this easy one-pan meal is perfect served with fragrant jasmine rice and lime wedges for a refreshing finish.

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Ingredients

Scale 1x2x3x

Sauce and Marinade

• 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)

Main Ingredients

• 4 thick salmon fillets, skin left on
• 4 baby pak choi, cut into quarters
• 150g mangetout
• 150g raw king prawns
• ½ small bunch of coriander, roughly chopped

To Serve

• 2–3 limes, cut into wedges
• cooked jasmine rice

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Instructions

1. Prepare the sauce. Heat the oven to 200C/180C fan/gas 6. In a deep frying pan or wok, heat 1 tablespoon of sunflower oil over medium heat. Add 5 tablespoons of Thai red curry paste, 2 grated garlic cloves, and the finely grated ginger (thumb-sized piece). Fry the mixture for 1 minute, stirring to release the aromas.
2. Add coconut milk and simmer. Stir in 2 cans (400ml each) of coconut milk and add the halved red chilli. Bring the mixture to a gentle simmer, then add 1 tablespoon of fish sauce and 3 lime leaves if you have them, allowing the flavors to infuse for a short moment.
3. Arrange in roasting tin. Pour the coconut and curry mixture into a medium roasting tin. Nestle the 4 salmon fillets (skin on), the quartered baby pak choi, and 150g mangetout into the sauce evenly.
4. Bake first stage. Cover the roasting tin with foil or a lid and place it into the preheated oven. Bake for 15 minutes so the salmon and vegetables start cooking gently in the fragrant sauce.
5. Add prawns and finish baking. Remove the tin from the oven and scatter 150g of raw king prawns over the top. Return the tin uncovered to the oven and bake for an additional 10 minutes until prawns are cooked through and the salmon is tender.
6. Garnish and serve. Once cooked, remove from the oven and sprinkle roughly chopped coriander over the dish. Serve immediately with lime wedges to squeeze over and steamed jasmine rice on the side for a complete meal.

Notes

• If lime leaves are unavailable, you can omit them without significantly affecting the flavor.
• For a milder dish, remove the seeds from the red chilli before adding.
• Ensure the prawns are raw to cook properly in the oven; pre-cooked prawns will become rubbery if reheated this way.
• This recipe is easily doubled or halved depending on serving needs.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Keywords: salmon traybake, Thai curry salmon, prawn coconut curry, easy fish traybake, one-pan seafood dinner, Thai red curry recipe