Thai Red Curry Prawns in One Skillet, Ready in 30 Minutes Step-by-step instructions

Before you start

Start by setting out everything you need before the pan goes on the heat, because this dish moves quickly once the curry is simmering. Peel and devein the prawns, then pat them dry with paper towels so they cook in the sauce rather than steam. Slice the red and green bell peppers into thin strips, halve the red chili peppers, cut the red tomato into wedges and pick the basil leaves from their stems.

Grate the hard cheese on a box grater and the coconut into a small bowl. Measure the red curry paste and the coconut milk, and keep the prawns in the refrigerator until the moment they go into the skillet. Having every ingredient ready within reach of the stove keeps the curry glossy and prevents the prawns from overcooking while you hunt for a spoon.

Instructions

Build the curry base

1. 1Prepare the prawns and vegetables
   Peel and devein the prawns, keeping the tails on if you like. Slice the red and green bell peppers into thin strips. Halve the red chili peppers, cut the tomato into wedges, and pick the basil leaves from their stems. Set everything aside within easy reach of the stove.
   Look for Prawns are clean, pepper strips are thin and evenly cut.
   Tip Pat the prawns dry so they sear and do not steam in the curry.

Melt the butter over medium heat, then stir in the red curry paste and cook for about one minute. The paste should smell toasty and fragrant, and it should darken to a deep red. Pour in the coconut milk, stir until smooth and let it simmer gently for three to four minutes.

The sauce should turn a rich orange-red and look silky, with no oily separation on the surface. If it begins to bubble hard, lower the heat before adding anything else, because a steady simmer is what keeps the coconut sauce glossy and well emulsified throughout the rest of the cooking.

Soften the vegetables

2. 2Bloom the curry paste
   Melt the butter in the black cast-iron skillet over medium heat. Stir in the red curry paste and cook for about 1 minute, until fragrant and deep red. Pour in the coconut milk, stir well, and let the sauce simmer gently for 3 to 4 minutes.
   Look for The paste smells toasty and the sauce turns a rich orange-red.
   Tip Keep the heat moderate so the coconut milk does not boil over or split.
3. 3Soften the peppers and tomato
   Add the sliced peppers, tomato wedges and sugar snap peas to the simmering curry. Cook for about 2 minutes, stirring gently, until the peppers soften slightly and the sauce begins to thicken.
   Look for Peppers are tender-crisp and the sauce coats the back of a spoon.
   Tip Stir gently so the vegetables keep their shape and bright color.
4. 4Cook the prawns in the curry
   Add the prawns to the simmering curry in a single layer. Cook for 3 to 4 minutes, turning them once, until they turn pink and opaque and the sauce reduces around them. Make sure the prawns reach 145°F (63°C) inside, then remove the pan from the heat.
   Look for Prawns are pink and opaque, and the curry looks glossy and thick.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Prawns cook fast, so check one at the thickest point to avoid overcooking.

Add the sliced peppers, tomato wedges and sugar snap peas to the simmering curry and stir gently. Cook for about two minutes. The peppers should turn tender-crisp and keep their bright colors, and the sauce should begin to thicken enough to coat the back of a spoon.

The tomato should soften slightly and blend into the curry. Check that the peppers are still firm enough to hold their shape, because they will continue to soften when the prawns join the pan. If the sauce looks too thick at this stage, add a splash of water so the prawns have enough liquid to cook in evenly.

Cook the prawns until pink

5. 5Finish with basil, chili and cheese
   Scatter the basil leaves and halved red chilies over the prawns. Spoon the grated hard cheese and grated coconut over the top just before serving. Serve straight from the skillet while the sauce is still glossy.
   Look for Basil is bright green and the curry is glossy and fragrant.
   Tip Add the basil at the end so it keeps its color and aroma.

Add the prawns to the simmering curry in a single layer and cook for three to four minutes, turning them once. The prawns should turn pink and opaque, the sauce should reduce slightly and cling to them, and the curry should look glossy and thick. Check the thickest prawn: its flesh should be opaque all the way through and reach 145°F (63°C). Remove the pan from the heat as soon as the prawns are done, because even a short extra minute can make them rubbery. The curry should smell sweet and spicy, with the basil and chilies ready to go on top.

Common mistakes

The most common mistake is overcooking the prawns. Shell-on prawns cook in only a few minutes, and once they turn firm and curl tightly they will be tough and dry. Add them only after the sauce is simmering, cook them until they are pink and opaque, and take the skillet off the heat promptly.

Another frequent problem is boiling the coconut milk too hard, which can cause the sauce to separate and lose its silky texture. Keep the heat at a gentle simmer after the coconut milk goes in. Finally, do not add the basil and chilies too early. Their bright color and fresh aroma fade with heat, so stir them in or scatter them over the prawns just before serving.

How to tell it’s done

The prawns are done when they turn pink and opaque all the way through, with no translucent areas near the center. Cut into the thickest one to check. The flesh should be tender and slightly springy, and the internal temperature should reach 145°F (63°C). The curry is ready when the sauce has reduced slightly, coats a spoon and looks glossy, with a rich orange-red color. The vegetables should be tender-crisp rather than mushy, and the whole dish should smell fragrant and balanced with coconut, curry and fresh basil.

• Shellfish: 145°F (63°C) in the thickest part