Fragrant coconut, salmon & prawn traybake - Good Food Middle East

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