One-Pan Coconut Curry Prawns with Thai Basil Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the prawns are dry before adding them to the hot skillet. Use tongs to flip them carefully.

If you have more than the pan can hold in a single layer, cook in batches to avoid steaming. The peppers can be cut into any shape you like, but strips are classic and cook quickly.

The sauce thickens as it simmers, so keep an eye on it. If it gets too thick, add a tablespoon of water or coconut milk at a time.

The butter at the end is optional but highly recommended—it adds a silky finish. For extra heat, add more chili or a drizzle of chili oil before serving.

Variations

• Vegetable Coconut Curry: Swap the prawns for firm tofu or extra vegetables like zucchini, eggplant, and snap peas. Sear the vegetables until charred, then proceed with the sauce. Add a can of chickpeas for extra heartiness.
• Chicken Coconut Curry: Use boneless, skinless chicken thighs, sliced into strips. Sear the chicken until golden and cooked through, then remove and proceed with the sauce. Return the chicken to the pan and simmer for 5 minutes to meld flavors.
• Green Curry Variation: Substitute the Thai red curry paste with green curry paste for a fresher, more herbal flavor. Use green bell peppers and add sliced bamboo shoots or Thai eggplant if desired.
• Extra Spicy: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the sauce along with the curry paste. Finish with extra sliced bird's eye chilies for a fiery kick.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water or coconut milk if the sauce has thickened.

Freezer

Freeze the cooked dish (without the basil garnish) in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a skillet over medium-low heat, stirring often, until just warmed through. Avoid boiling to prevent the prawns from becoming tough.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken further when chilled; add a splash of water or coconut milk when reheating to restore the consistency.

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts, stirring between intervals, until just warmed through.

You can prep the peppers, grate the coconut and ginger, and butterfly the prawns up to a day in advance. Keep them covered in the refrigerator.

The sauce can be made ahead and refrigerated for up to 2 days; reheat it before adding the prawns. For best texture, sear the prawns fresh and finish the dish just before serving.

Serving ideas

Serve the coconut curry prawns over steamed jasmine rice, which soaks up the rich sauce beautifully. For a low-carb option, serve over cauliflower rice or alongside a crisp green salad. A side of warm naan or crusty bread is also excellent for dipping.

Garnish with extra Thai basil leaves, sliced red chili, and a lime wedge for squeezing. A sprinkle of toasted coconut flakes adds texture and visual appeal. Pair with a crisp white wine like Sauvignon Blanc or a light lager to balance the richness.

Frequently asked questions

Recipe card

One-Pan Coconut Curry Prawns with Thai Basil

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 2 red bell peppers, sliced into strips
• 1 1/2 lb jumbo tiger prawns, butterflied
• 1/2 cup creamed coconut, grated
• 2 tbsp fresh ginger, grated
• 3 tbsp Thai red curry paste
• 1 cup coconut cream
• 1/2 cup Thai basil leaves, torn
• 1 red chili, thinly sliced
• 1 lime, juiced
• 2 tbsp unsalted butter
• Salt, to taste

Instructions

1. Slice the red bell peppers into thin strips. Butterfly the jumbo tiger prawns by cutting along the back, removing the vein, and opening them flat like a book. Pat the prawns dry with paper towels.
2. Using a box grater, grate the creamed coconut into fine shreds. Grate the fresh ginger on the fine side of the grater. Set both aside.
3. Heat a large cast iron skillet over high heat. Add the prawns in a single layer and sear for 1–2 minutes per side until just opaque and lightly charred. Remove the prawns to a plate. Add the sliced peppers to the same skillet and sauté for 2–3 minutes until crisp-tender.
4. Reduce the heat to medium. Add the grated creamed coconut, ginger, and Thai red curry paste to the skillet. Stir for 1 minute until fragrant. Pour in the coconut cream and stir to combine, scraping up any browned bits. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
5. Return the seared prawns to the skillet, nestling them into the sauce. Simmer for 2–3 minutes, spooning sauce over the prawns, until they are cooked through and the sauce has thickened to a glossy consistency.
6. Turn off the heat. Scatter the torn Thai basil leaves and sliced red chili over the skillet. Squeeze the lime juice over everything. Add the butter and stir gently until melted and glossy. Serve immediately.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

18 g

Fat

32 g

Fiber

3 g

Sugar

8 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.