Thai Red Curry Prawn Skillet in One Pan in 30 Minutes Tips, FAQ & printable recipe

Tips for success

Serve this skillet with steamed jasmine rice so every spoonful of the coconut sauce gets soaked up. Spoon the sauce over the rice rather than pouring it all in one place, so each portion gets prawns, sauce and a few slices of red chili. A wedge of lime on the side lets diners brighten their own portion before eating, which suits a dish built on lime, fish sauce and palm sugar.

If the sauce tastes too sharp, stir in a pinch more palm sugar; if it tastes flat, add a few drops of fish sauce or a little more lime juice. Keep your chilies in mind too. The green chilies go in with the aromatics for heat and the red ones on top add color and a fresh bite. Taste as you go, because curry paste strength varies widely between brands and jars.

Variations

• Chicken version: Replace the prawns with thin slices of boneless chicken thigh. Add them to the sauce first and simmer until they reach 165°F (74°C) inside, then add the red pepper and finish as directed. The sauce tastes richer and the dish becomes more filling.
• Tofu version: Use firm tofu cut into cubes in place of the prawns. Press the tofu briefly, pan-fry until golden, then add it to the curry at the end. Check that your curry paste and fish sauce are plant-based, since many contain shrimp.
• Extra vegetables: Add sliced zucchini, green beans or baby corn with the red bell pepper. Cook until just tender so the vegetables keep their bright color and crisp texture in the thick red sauce.
• Milder heat: Use a smaller amount of red curry paste and leave out the green chilies. Taste the sauce before serving and add sliced red chilies on top only if you want more heat at the table.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days, cooling for no more than 2 hours first.

Freezer

Freezing is not recommended, because the prawns turn rubbery and the coconut sauce may separate when thawed.

Reheat

Reheat gently in a skillet over low to medium heat, stirring until the sauce is hot and the prawns reach 145°F (63°C) throughout.

Leftover curry keeps well for up to 2 days when stored in an airtight container in the refrigerator. Cool the skillet contents for no more than 2 hours at room temperature before refrigerating them, and divide large amounts into shallow containers so they chill quickly.

Prawns held longer than 2 days can turn tough and lose their texture, so eat them within that window. Keep the basil and sliced fresh chilies separate and add them only when reheating, because they wilt and lose their color in storage. Label the container with the date so you know when it was made.

You can prepare most of this dish ahead to save time on a busy evening. Slice the red bell pepper, green chilies and red chilies, and keep them in a sealed container in the refrigerator for up to a day. Grate the ginger or galangal and store it in a small covered bowl, also chilled.

Measure the fish sauce, palm sugar and lime juice into small containers so they are ready to add. Keep the prawns in the refrigerator until you are ready to cook, and cook them within 30 minutes of taking them out. The sauce can be built ahead up to the point of adding the prawns, then gently reheated before cooking the seafood.

Serving ideas

Plate the curry straight from the cast iron skillet at the table, since the dish looks striking in its dark pan and the sauce stays hot longer. Spoon the glossy coconut curry over the prawns and garnish with torn basil leaves and sliced red chilies just before serving.

Offer steamed jasmine rice on the side, and set out a small dish of lime wedges so guests can add more brightness. A crisp cucumber salad with a light vinegar dressing makes a cooling contrast to the warm, spicy sauce and rounds out the meal without competing with the curry.

For a relaxed weeknight dinner, serve the skillet with warm flatbread or steamed rice and a simple green vegetable such as sautéed long beans. Keep the portions generous, since the sauce is best scooped up with plenty of rice.

Let each person add extra sliced chilies to suit their own heat level. The dish works well for a casual gathering too: place the skillet on a heatproof board in the center of the table with bowls of rice around it and let everyone help themselves to prawns and sauce.

Frequently asked questions

Recipe card

Thai Red Curry Prawn Skillet in One Pan in 30 Minutes

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 1 lb raw shell-on prawns, peeled or shell-on as preferred
• 1 red bell pepper, seeded and sliced
• 2 fresh green chilies, thinly sliced
• fresh red chilies, sliced, for garnish, to taste
• 1 handful fresh basil leaves, torn
• whole black peppercorns, crushed, to taste
• 2 inches fresh ginger or galangal, peeled and finely grated
• 2 tbsp neutral vegetable oil
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp palm sugar, or light brown sugar
• 1 lime, for a squeeze of juice

Instructions

1. Arrange the raw prawns on a board with the sliced red bell pepper, green chilies, basil and crushed peppercorns. Using a box grater, grate the ginger or galangal so fine shreds fall onto the board. Keep the prawns refrigerated until you are ready to cook, and never leave them out for more than 30 minutes.
2. Heat the oil in a cast iron skillet over medium heat. Add the grated ginger and fry for about 1 minute until fragrant. Stir in the red curry paste and cook for 1 to 2 minutes, until it darkens and releases its scent.
3. Pour in the coconut milk and bring it to a gentle simmer over medium-low heat. Season with the fish sauce, palm sugar and a squeeze of lime juice. Stir until the sugar dissolves and the sauce is smooth.
4. Add the sliced red bell pepper and stir it into the sauce. Lay the prawns in the skillet and spoon the sauce over them. Cook for 3 to 5 minutes, until the prawns turn pink and curl and the sauce thickens and reddens. Make sure the prawns reach 145°F (63°C) before serving.
5. Ladle a spoonful of thick curry sauce over the prawns for a glossy finish. Scatter the torn basil leaves and sliced red chilies over the top. Serve straight from the skillet while the sauce is hot.

Contains: crustaceans, fish

Estimated nutrition per serving

Calories

390

Protein

24 g

Carbohydrates

14 g

Fat

27 g

Fiber

2 g

Sugar

6 g

Sodium

980 mg

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