Tonights special

Fragrant coconut, salmon & prawn traybake

SERVES 4 PREP 10 mins COOK 30 mins EASY

1 tbsp sunflower oil5 tbsp Thai red curry2 garlic cloves, grated thumb-sized piece of ginger, peeled and finely grated2 x 400ml cans coconut milk1 red chilli, halved1 tbsp fish sauce3 lime leaves (optional)4 thick salmon fillets, skin left on4 baby pak choi, cut into quarters150g mangetout150g raw king prawns½ small bunch of coriander, roughly chopped2-3 limes, cut into wedges, to serve cooked jasmine rice, to serve