Fragrant Coconut, Salmon & Prawn Traybake Recipe

Introduction

This fragrant coconut, salmon & prawn traybake is a deliciously easy way to enjoy vibrant Thai flavors at home. Combining creamy coconut milk with spicy red curry paste, fresh ginger, and tender seafood, it’s a comforting yet light meal perfect for any night of the week.

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: Heat the oven to 200C (180C fan)/gas mark 6. In a deep frying pan or wok, heat the sunflower oil over medium heat.
2. Step 2: Add the Thai red curry paste, grated garlic, and grated ginger. Fry for 1 minute, stirring frequently to release the aromas.
3. Step 3: Stir in the coconut milk and the halved red chilli. Bring the mixture to a gentle simmer and then add the fish sauce and lime leaves if using.
4. Step 4: Pour the coconut curry mixture into a medium roasting tin. Nestle the salmon fillets, pak choi quarters, and mangetout into the sauce evenly.
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 top, and return to the oven uncovered for an additional 10 minutes until the prawns are cooked and the salmon is tender.
7. Step 7: Sprinkle the chopped coriander over the dish and serve with lime wedges alongside cooked jasmine rice.

Tips & Variations

• Swap king prawns for peeled tiger prawns or other shellfish for a different twist.
• Add more red chilli or a dash of chilli flakes if you prefer extra heat.
• Use spinach or baby kale as an alternative to pak choi for varied texture.
• If you can’t find lime leaves, a little extra lime zest added to the curry can boost the citrus flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or coconut milk if the sauce has thickened too much.

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. Make sure they are fully thawed and drained before adding them to the traybake to avoid excess water in the sauce.

Is it possible to make this dish vegan?

To make a vegan version, replace salmon and prawns with tofu or firm vegetables like cauliflower florets, and use a vegan fish sauce alternative or soy sauce instead of fish sauce.

Fragrant Coconut, Salmon & Prawn Traybake Recipe

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★★★★★

4.4 from 122 reviews

A fragrant and flavorful traybake combining creamy coconut milk, spicy Thai red curry paste, tender salmon fillets, fresh prawns, and crisp vegetables, all baked together for an easy, vibrant one-pan meal perfect served with jasmine rice.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main 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. Prepare the curry base: Heat the oven to 200C/180C fan/gas 6. In a deep frying pan or wok, heat 1 tbsp sunflower oil and fry 5 tbsp Thai red curry paste, 2 grated garlic cloves, and a thumb-sized piece of finely grated ginger for 1 minute until fragrant.
2. Add coconut milk and simmer: Stir in 2 cans (800ml) of coconut milk and 1 halved red chilli then bring the mixture to a gentle simmer. Add 1 tbsp fish sauce and 3 lime leaves if using to infuse flavor.
3. Transfer and arrange ingredients: Pour the curry mixture into a medium roasting tin. Nestle in 4 thick salmon fillets (skin on), 4 quartered baby pak choi, and 150g mangetout evenly.
4. Initial baking phase: Cover the roasting tin with foil and bake in the preheated oven for 15 minutes to start cooking the fish and vegetables gently in the curry sauce.
5. Add prawns and finish baking: Scatter 150g raw king prawns over the traybake and return to the oven, uncovered, for a further 10 minutes until prawns are cooked through and salmon is perfectly tender.
6. Garnish and serve: Remove from the oven, garnish with roughly chopped coriander, and serve with lime wedges and cooked jasmine rice for a complete meal.

Notes

• For extra heat, leave the red chilli seeds in or add chopped fresh chilli to taste.
• Lime leaves add a subtle citrus aroma but can be omitted if unavailable.
• Ensure salmon fillets are thick to prevent drying during cooking.
• Use fresh king prawns for best flavor and texture.
• This meal can be prepped ahead by making the curry base and chopping vegetables in advance.
• Adjust cooking time if using thinner fish fillets or frozen prawns.

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