One-Pan Coconut Curry Prawns with Thai Basil

This one-pan coconut curry prawn skillet is a weeknight triumph: plump tiger prawns seared until golden, sweet bell peppers, and a rich, fragrant Thai red curry sauce made with fresh ginger and creamed coconut.

Ready in just 25 minutes, it delivers deep, complex flavor without a pile of dishes. The sauce thickens naturally as it simmers, coating every prawn and pepper in a silky, aromatic glaze.

This recipe turns a handful of pantry staples and fresh produce into a restaurant-worthy meal in a single cast iron skillet. The key is building layers: searing the prawns and peppers first, then creating a quick curry sauce with creamed coconut, ginger, and Thai red curry paste.

The sauce reduces to a luscious, clingy consistency, and the butter stirred in at the end adds a velvety finish. Serve it over jasmine rice or with crusty bread to soak up every drop. It's a flexible, forgiving dish that welcomes your favorite vegetables or protein swaps.

Ingredients

Why this recipe works

The method relies on high-heat searing first. Searing the prawns and peppers in a hot cast iron skillet creates a flavorful fond on the pan, which then becomes the base of the sauce. This browning adds a savory depth that you simply can't get by simmering everything together from the start. The prawns stay juicy and slightly charred, while the peppers retain a bit of crunch.

The sauce is built on creamed coconut, not coconut milk. Creamed coconut has a much higher fat content and a concentrated coconut flavor, so when it melts into the pan it creates a thick, luxurious sauce in minutes.

The grated ginger and red curry paste bloom in the oil, releasing their aromatic oils. The final butter and lime brighten the richness, balancing the heat and creaminess.

Notes and substitutions

Jumbo tiger prawns are ideal here because they're meaty and hold up well to the bold sauce. If you can't find them, large shrimp work too—just adjust the cooking time.

Look for creamed coconut in the international aisle of most supermarkets; it's a solid block that grates easily. Thai red curry paste is sold in jars or small tubs; choose a brand without added sugar or preservatives if possible.

This recipe is naturally gluten-free and can be made dairy-free by using a dairy-free butter alternative or omitting the butter entirely. For a milder heat, use half the curry paste or add a spoonful of coconut cream at the end. The dish is best enjoyed fresh, but leftovers can be refrigerated for up to two days—just reheat gently to avoid overcooking the prawns.

• Jumbo tiger prawns: Large shrimp (peeled and deveined) or extra-large shrimp
• Creamed coconut: Unsweetened shredded coconut (about 1/2 cup) blended with 1/4 cup hot water until smooth
• Thai basil: Sweet basil or regular basil (add a few mint leaves for a closer flavor)
• Thai red curry paste: Red curry paste from a jar, or use 2 tbsp curry powder mixed with 1 tbsp tomato paste

Equipment

• Box grater
• Cast iron skillet
• Chef's knife
• Cutting board
• Tongs
• Measuring spoons
• Measuring cups