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

Tips for success

Serve the curry straight from the skillet while it is hot and glossy. Place a spoonful of steamed jasmine rice on each plate, then spoon the prawns and sauce over it. Keep extra rice warm so everyone can have seconds without waiting. The sauce is the best part, so make sure each serving includes plenty of it along with a few prawns and pieces of pepper.

Shop for prawns that are firm, translucent and free of any ammonia smell. If you buy frozen prawns, thaw them in the refrigerator overnight or under cold running water, then pat them dry before cooking. Keep the thawed prawns chilled until you are ready to cook, and do not leave them out of the refrigerator for longer than 30 minutes before they go into the skillet.

Variations

• Extra vegetables: Add thin slices of zucchini or baby corn along with the bell peppers for more texture. Cook them until just tender before adding the prawns so every bite stays crisp and colorful.
• Chicken version: Replace the prawns with thin strips of boneless chicken thigh. Cook the chicken in the simmering curry until it reaches 165°F (74°C) inside, then add the basil and chilies to finish.
• Tofu version: Use firm tofu cut into cubes in place of the prawns. Pan-fry the tofu in a little oil until golden, then add it to the curry and simmer briefly so it soaks up the sauce.
• Milder curry: Use less red curry paste and a little more coconut milk for a gentler, creamier curry. Taste before serving and add more paste only if you want extra heat and depth.

Storage and make-ahead

Fridge

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Cool it within 2 hours of cooking before refrigerating.

Freezer

Frozen prawns in coconut curry lose some texture, so freezing is not recommended for this dish. The sauce can be frozen on its own for up to 2 months.

Reheat

Reheat gently over medium-low heat with a splash of water or coconut milk, stirring until steaming hot throughout.

Leftover curry keeps well if you handle it carefully. Let the dish cool for no more than 2 hours at room temperature, then transfer the prawns and sauce to a clean airtight container. Refrigerate them within that time, and keep the basil and grated coconut separate so they stay fresh.

Reheat the curry gently over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. Stir often and heat until steaming hot throughout. Prawns become rubbery when reheated too aggressively, so keep the heat low and avoid bringing the sauce to a hard boil.

You can prepare most of this dish in advance so dinner comes together quickly. Peel and devein the prawns, slice the peppers, halve the chilies, cut the tomato and pick the basil up to a day ahead, storing each element in a separate container in the refrigerator. Grate the hard cheese and coconut ahead too.

The curry base can be made earlier in the day: bloom the red curry paste in butter, add the coconut milk and simmer gently, then cool the sauce quickly and refrigerate it. When you are ready to eat, reheat the base in the skillet, add the vegetables and prawns, and finish with basil, chilies, cheese and coconut.

Serving ideas

Serve this curry as a complete dinner with steamed jasmine rice, which soaks up the glossy coconut sauce beautifully. Offer lime wedges on the side so everyone can add a little brightness to their plate.

A simple cucumber salad with a light vinegar dressing makes a crisp contrast to the rich curry and keeps the meal balanced without feeling heavy. Set out extra grated hard cheese and grated coconut at the table for guests to sprinkle on as they like.

For a relaxed dinner, plate the prawns and sauce in shallow bowls and scatter the basil leaves and halved red chilies over the top just before bringing them to the table. Warm plates help keep the curry hot.

Pair the dish with a chilled lager, an off-dry white wine or sparkling water with lime. Serve the rice in a separate bowl so each guest can take as much as they want, and keep the skillet on a trivet at the center of the table for easy second helpings.

Frequently asked questions

Recipe card

Thai Red Curry Prawns in One Skillet, Ready in 30 Minutes

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb large shell-on prawns, peeled and deveined
• 1 tbsp butter
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 2 red chili peppers, halved
• 1 red tomato, cut into wedges
• 1 cup sugar snap peas
• 1/2 cup fresh basil leaves
• 2 tbsp finely grated hard cheese, for serving
• 2 tbsp grated coconut, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

520

Protein

34 g

Carbohydrates

18 g

Fat

36 g

Fiber

3 g

Sugar

8 g

Sodium

780 mg

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