Fragrant Coconut Salmon Prawn Traybake Recipes

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FRAGRANT COCONUT, SALMON & PRAWN TRAYBAKE



Fragrant coconut, salmon & prawn traybake image

Get inspired by Thai flavours with this fragrant coconut, salmon and prawn 'fakeaway'. It's made easy with an all-in-one method - and works with cod, too

Provided by Esther Clark

Categories     Dinner

Time 40m

Number Of Ingredients 15

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

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
  • Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.

Nutrition Facts : Calories 801 calories, Fat 61 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium

FRAGRANT PRAWN, CRAB & SALMON THAI FISH CAKES WITH GREEN CURRY RECIPE - (3.9/5)



Fragrant Prawn, Crab & Salmon Thai Fish Cakes with Green Curry Recipe - (3.9/5) image

Provided by á-25087

Number Of Ingredients 10

1/2 pound cooked prawns, chopped
1 (6-ounce) can crab meat
1/2 pound salmon fillets, cooked
1 tablespoon Thai green, or red curry paste
2 teaspoon coconut cream
1 teaspoon thai fish sauce
1 red chilli, deseeded and finely chopped
1/2 teaspoon ground cumin
Squeeze of lime
1 to 2 spring onions, finely chopped

Steps:

  • Add all the ingredients together in a large bowl and mix. Form the Thai fish cakes in the palm of your hand and place on a plate or tray. Allow to rest in the fridge for the flavors to combine and settle, about 15 minutes. Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat) Allow to rest about 5 minutes before eating.

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