Home
recipe-guide
Curry recipes

Sugar bean curry

Beans recipes

Sugar bean curry

1 hour 5 minutes

10-minute Chicken tikka

Curry recipes

10-minute Chicken tikka

10 minutes

Chicken samoosas with kingklip curry, roti and milk tart

Curry recipes

Chicken samoosas with kingklip curry, roti and milk tart

15 minutes

Hake curry with pumpkin pap and tadka

Curry recipes

Hake curry with pumpkin pap and tadka

20 minutes

Tikka chicken curry with garlic and cheese naan

Chicken recipes

Tikka chicken curry with garlic and cheese naan

5 minutes

Leftover tikka chicken curry with chicken fried rice

Curry recipes

Leftover tikka chicken curry with chicken fried rice

6 minutes

Hake curry with DIY parathas

Curry recipes

Hake curry with DIY parathas

55 minutes

Lamb Curry and Coconut Rice

Curry recipes

Lamb Curry and Coconut Rice

Durban fish curry

Curry recipes

Durban fish curry

50 minutes

Beef massaman curry

Beef recipes

Beef massaman curry

30 minutes

Cauliflower massaman curry

Cauliflower recipes

Cauliflower massaman curry

30 minutes

Prawn-and-pineapple red curry with rice noodles

Asian recipes

Prawn-and-pineapple red curry with rice noodles

20 minutes

Load more

Prawn-and-pineapple red curry with rice noodles

By Marcelle van Rooyen

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.

Find more prawns recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones