Thai prawns with pineapple & green beans

This midweek stir-fry is packed with goodness from the crunchy veggies. It’s flavoured with lime, Thai basil and ginger

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 228
  • fat 7g
  • saturates 1g
  • carbs 20g
  • sugars 18g
  • fibre 3g
  • protein 22g
  • salt 2.6g


  • 1 tbsp vegetable oil
  • 2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
  • thumb-sized piece ginger, shredded
  • 100g fresh pineapple chunks
  • 100g green beans
  • 100g whole cherry tomatoes
  • 200g raw king prawns
  • small pack Thai basil leaves or regular basil leaves
  • 4 tbsp lime juice, plus wedges to serve
  • 2 tbsp liquid chicken stock
  • 1 tbsp fish sauce
  • 1 tbsp soft brown sugar


  1. Mix the sauce ingredients together in a small bowl. Set aside.

  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.

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