One-Pan Thai Red Curry Prawns with Coconut Cream

This one-pan Thai red curry prawn skillet delivers restaurant-quality flavor in about 25 minutes. Butterfly jumbo tiger prawns are seared until golden, then simmered in a rich, crimson coconut cream sauce with strips of sweet red pepper.

Fresh ginger, Thai basil, and a squeeze of lime brighten every bite. It’s a fast, fragrant dinner that feels special enough for a weekend but easy enough for a busy weeknight.

This recipe turns a handful of pantry staples into a deeply flavorful curry that comes together in a single cast iron skillet. The key is building layers: searing the prawns and peppers first, blooming the curry paste, then simmering everything in coconut cream until the sauce thickens and clings to the shellfish.

Finished with butter, lime, and Thai basil, each spoonful is glossy, aromatic, and just a little bit spicy. Serve it over rice or with bread to catch every last drop of sauce.

Ingredients

Why this recipe works

The method here is designed to maximize flavor in minimal time. Searing the prawns and peppers in a screaming-hot skillet creates a golden crust and a subtle char that adds depth.

The browned bits left in the pan are then deglazed by the coconut milk, becoming part of the sauce. This technique, borrowed from classic pan sauces, means every element contributes to the final dish.

Using a solid block of creamed coconut grated fresh is a game-changer. Unlike canned coconut milk, which can separate or taste flat, creamed coconut melts into the sauce slowly, giving it a velvety richness and a pure coconut flavor.

Combined with the bloomed curry paste and a touch of butter at the end, the sauce becomes glossy and thick enough to coat the prawns without becoming heavy.

Notes and substitutions

Jumbo tiger prawns are ideal here because they hold up well to high heat and have a sweet, meaty texture. If using smaller shrimp, reduce the searing time to about 1 minute per side. Look for prawns that are peeled and deveined, but with tails on for a pretty presentation. Pat them very dry before searing to ensure a good crust.

Thai red curry paste varies in heat level; start with 3 tablespoons and adjust to taste. The creamed coconut block is usually sold in the international aisle; if unavailable, substitute 1/2 cup unsweetened shredded coconut blended with 1/4 cup coconut milk. Use full-fat coconut milk for the richest sauce—light versions will make the sauce thin and watery.

• Jumbo tiger prawns: Large shrimp (26–30 count) work well; adjust cooking time to about 2 minutes per side.
• Thai basil: Sweet basil or cilantro can stand in, though the flavor will be milder.
• Creamed coconut block: Use 1/2 cup unsweetened shredded coconut plus 1/4 cup coconut milk; blend until smooth before adding.
• Red bell peppers: Use 2 cups of sliced zucchini or snap peas for a different texture.

Equipment

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