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Thai Red Curry Salmon Traybake


2 Persons

Prep Time

5 Minutes

Cook Time

25 Minutes

Thai Red Curry Salmon Traybake


  • 1 Jar of Bay’s Kitchen Thai Red Curry Stir-In Sauce
  • 2 Salmon fillets
  • 250g New potatoes, halved
  • 100g Long stemmed broccoli, ends trimmed
  • 2 Carrots, peeled into ribbons
  • 2 Limes
  • 4 Tbsp Yogurt (lactose free if needed)
  • 3 Tbsp Olive oil
  • 1 Tbsp Extra-virgin olive oil


  1. Preheat the oven to 200C/180C fan. Fill a saucepan with water and place it over a medium heat. When the water is boiling add a generous pinch of salt along with the potatoes and cook for 7-8 minutes, or until a cutlery knife pierces them easily. Add in the broccoli for the last minute of cooking.
  2. Drain the potatoes and broccoli and tip the potatoes into a medium roasting tray, reserving the broccoli to add later. Drizzle over a glug of olive oil, season with salt and place in the oven to bake for 8-10 minutes.
  3. Tip a jar of Bay’s Kitchen Thai Red Curry Stir-In Sauce all over the potatoes, tossing to combine. Nestle the carrot ribbons and broccoli around the potatoes and top with the salmon fillets, skin side up. Slice 1 lime into rounds, place them over the salmon and finish everything with a final drizzle of oil and sprinkle of salt.
  4. Bake for 10-12 minutes or until the fish is flaky and cooked through.
  5. Zest the remaining lime into the yogurt along with a squeeze of juice and a drizzle of extra-virgin olive oil. Season well and serve drizzled over the salmon.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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