Thai Red Curry Prawns in One Skillet in Under 30 Minutes Tips, FAQ & printable recipe

Tips for success

Preheat the cooking surface thoroughly before adding the main ingredients so moisture evaporates quickly and browning develops cleanly.

Avoid crowding the pan; working with enough breathing room keeps the temperature steady throughout cooking.

Taste a small spoonful right before the final minute and adjust salt, pepper or acidity in small pinches.

Wiping the rim of the serving dish before bringing it to the table gives a neat, appetizing presentation.

Variations

• Fresh Herb Finish: Fold in finely chopped flat-leaf parsley, chives or cilantro right off the heat for a bright herbal finish on every serving.
• Gentle Spice Kick: Add a pinch of crushed red pepper flakes or smoked paprika during the middle cooking stage for gentle warmth throughout the dish.

Storage and make-ahead

Fridge

Store covered in an airtight container in the refrigerator for up to 3 days.

Let leftovers cool until no longer steaming, transfer them into a shallow airtight container so they chill evenly in the refrigerator, and reheat gently with a splash of water or broth to keep everything juicy.

You can chop the aromatics, measure the seasonings and portion the main ingredients up to twenty-four hours ahead in covered containers so active stove time stays quick and effortless on busy weeknights.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce.

Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites.

Set extra pepper and herbs at the center of the table.

Frequently asked questions

Recipe card

Thai Red Curry Prawns in One Skillet in Under 30 Minutes

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 lb raw prawns, shells on, peeled and deveined
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 cup snap peas
• 1 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 red chili, thinly sliced
• 1/2 cup fresh basil leaves
• hard cheese, for grating, optional

Instructions

1. Slice the red and green bell peppers into thin strips on a wooden board with a chef's knife. Trim the snap peas and pick the basil leaves. Keep the prawns refrigerated until you are ready to cook, and peel and devein them, leaving the tails on if you prefer.
2. Grate the hard cheese on a box grater over the board so the shavings fall onto the board. Set them aside for serving.
3. Heat a black cast-iron skillet over medium heat. Add the red and green pepper strips, the snap peas and a spoonful of Thai red curry paste, and stir to coat the vegetables.
4. Add the peeled prawns to the skillet and toss them with the vegetables and curry paste. Pour in the coconut milk and stir gently with a wooden spoon as the sauce comes to a simmer.
5. Keep the sauce at a steady simmer and cook until it thickens slightly and the prawns turn pink and opaque all the way through. Cook the prawns until the thickest part reaches 145°F (63°C), then remove the skillet from the heat.
6. Scatter the sliced red chili and most of the fresh basil leaves over the prawns. Use tongs to turn the prawns so they are fully coated in the glossy sauce. Garnish with the remaining basil and the grated cheese.
7. Bring the skillet to the table and serve the curry while it is hot, with the chili slices and basil on top. Spoon the sauce over each portion.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

390

Protein

26 g

Carbohydrates

14 g

Fat

27 g

Fiber

3 g

Sugar

6 g

Sodium

820 mg

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