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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
