Main Meals

Prawn-and-pineapple red curry with rice noodles

By
03 July 2026
2
Easy
10 minutes
20 minutes
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Ingredients

Method
  • 1 x 200 g sachet Blue Elephant Premium Thai red curry sauce
  • 200 g prawns, deveined
  • 100 g fresh pineapple, cut into chunks

Method

Ingredients

1. Decant the curry sauce into a pan and bring to a boil. Add the prawns and simmer until almost cooked through.
2. Add the pineapple and simmer until the prawns are cooked and the pineapple is heated through but still crisp.

Find more prawns recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones
Marcelle van Rooyen

Recipe by: Marcelle van Rooyen

Marcelle van Rooyen is a Stellenbosch-born, Cape Town-based food stylist and producer with a background in classical cheffing from Silwood. She’s worked on everything from cookbooks and commercials to TV shows like The Taste Master SA and Ultimate Braai Master. Her style is all about thoughtful detail, beautiful food, and big flavour. With local roots and global experience, she brings creativity and calm to every shoot.

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