Fragrant Coconut, Salmon & Prawn Traybake Recipe

Introduction

This fragrant coconut, salmon, and prawn traybake is a deliciously easy way to enjoy vibrant Thai flavors at home. Creamy coconut milk, aromatic spices, and fresh seafood come together in a one-pan meal that’s perfect for weeknights or leisurely dinners.

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)/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 grated ginger to the pan. Fry for 1 minute, stirring constantly until fragrant.
3. Step 3: Stir in the coconut milk and halved red chilli. Bring the mixture to a gentle simmer, then add the fish sauce and lime leaves if using.
4. Step 4: Pour the coconut curry mixture into a medium roasting tin. Arrange the salmon fillets, pak choi quarters, and mangetout evenly in the tin.
5. Step 5: Cover the roasting tin with foil or a lid and bake in the oven for 15 minutes.
6. Step 6: Remove the cover, scatter the raw king prawns over the tray, and return to the oven for another 10 minutes until the prawns are cooked and the salmon flakes easily.
7. Step 7: Garnish with roughly chopped coriander and serve with lime wedges alongside cooked jasmine rice.

Tips & Variations

• For extra heat, add finely chopped fresh red chilli or a sprinkle of chilli flakes before serving.
• If you can’t find Thai red curry paste, use green curry paste for a different but equally flavorful twist.
• Replace pak choi with baby spinach or kale if preferred.
• Use frozen prawns if fresh are not available, but thaw completely before adding to the traybake.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove to avoid overcooking the seafood. It’s best enjoyed fresh but can be refreshed with an extra squeeze of lime before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm white fish like cod or sea bass can work well in this recipe. Adjust the cooking time if needed, as different fish may cook faster or slower.

Is this dish suitable for freezing?

Because of the seafood and coconut milk, freezing is not recommended as it may alter the texture and flavor. It’s best to enjoy this meal fresh or within a couple of days refrigerated.