Fragrant coconut salmon prawn traybake
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
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