Asian recipes
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Prawn-and-pineapple red curry with rice noodles
2
Easy
10 minutes
20 minutes
Ingredients
- 1 x 200 g sachet Blue Elephant Premium Thai red curry sauce
- 200 g prawns, deveined
- 100 g fresh pineapple, cut into chunks
Method
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.
Photographer: Jan Ras
Food Assistant: Bianca Jones