Coconut Curry Prawns in One Skillet: Quick, Glossy and Ready in 30 Minutes

Glossy coconut curry prawns come together in a single cast iron skillet in about half an hour. Sweet red peppers, tender jumbo prawns and a crimson Thai red curry sauce make an easy, spicy dinner. Torn Thai basil, sliced red chili and fresh lime finish every serving with brightness.

This Thai-inspired skillet brings together prawns, red bell peppers and a creamy coconut sauce built on Thai red curry. The method is simple: sear the seafood and peppers first, then build the sauce in the same pan so every bit of flavor stays together.

Grated creamed coconut and fresh ginger give the sauce body and warmth, while a finish of butter adds shine.

Because the dish cooks in one pan, cleanup is short, and the whole meal is ready as fast as a weeknight takeout order. Serve it from the skillet at the table with rice or warm bread to soak up the sauce.

Ingredients

Why this recipe works

Searing the prawns and peppers in a very hot cast iron skillet builds color and a slightly charred sweetness that a simmer alone cannot give.

Cast iron holds heat steadily, so the prawns brown quickly and stay tender instead of turning rubbery. Removing them briefly before the sauce goes in protects their texture.

Simmering the grated coconut and ginger with the red curry coconut cream thickens the sauce gradually, and the fat in the coconut carries the spice of the curry paste evenly. Returning the prawns at the end and basting them with butter coats each piece in a glossy layer, so the sauce clings to the seafood.

Notes and substitutions

Buy jumbo tiger prawns that are peeled and deveined, then butterfly them yourself by cutting along the back. Opening the prawns flat exposes more surface to the hot pan, so they cook evenly in just a few minutes. Shell-on prawns work too, but they take longer to peel and eat.

A 12-inch cast iron skillet is ideal because it gives the prawns room to sear in one layer and holds enough sauce for four servings.

A box grater makes quick work of the creamed coconut and ginger. If you lack Thai basil, regular basil or mint works well, but Thai basil gives the most authentic anise note to this curry.

• Thai basil: regular basil or mint leaves, torn just before serving
• creamed coconut: 1/2 cup finely shredded unsweetened coconut, pressed into the sauce
• Thai red curry coconut cream: canned coconut milk plus 1 tbsp red curry paste, stirred until smooth

Equipment

• 12-inch cast iron skillet
• Box grater
• Sharp chef's knife
• Cutting board
• Wooden spoon
• Tongs