Fragrant Coconut, Salmon & Prawn Traybake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
