Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Thai prawns with pineapple & green beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 2 lemongrassstalks, tough outer leaves removed, the rest finely chopped
- thumb-sized piece gingershredded
- 100g fresh pineapplechunks
- 100g green bean
- 100g whole cherry tomato
- 200g raw king prawn
- small pack Thai basil leavesor regular basil leaves
For the sauce
- 4 tbsp lime juiceplus wedges to serve
- 2 tbsp liquid chicken stock
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
Nutrition: per serving
- kcal228
- fat7glow
- saturates1g
- carbs20g
- sugars18g
- fibre3g
- protein22g
- salt2.6g
Method
step 1
Mix the sauce ingredients together in a small bowl. Set aside.
step 2
Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.
