One Pan Thai Red Salmon

Method

1. Preheat the oven to 180°C.
2. In an ovenproof, stovetop-safe dish, heat the
sesame oil over medium heat. Fry the shallots in
sesame oil for 5-8 minutes until soft then add the
garlic and ginger, cooking for a further 2-3 minutes.
3. Stir in the thai red curry paste, mangetout,
coconut milk, and the juice of half a lime. Mix well
and cook for 5 minutes until gently simmering.
4. Nestle the fish into the sauce, then transfer the
dish to the oven. Bake for 20-25 minutes, or until
the fish is cooked through.
5. Serve with rice and garnish with fresh chilies and
herbs.