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


  • 1 tbsp vegetable oil
  • 2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
  • thumb-sized piece ginger

    , shredded

  • 100g fresh pineapple


  • 100g green bean
  • 100g whole cherry tomato
  • 200g raw king prawn
  • small pack Thai basil leaves or regular basil leaves

For the sauce

    • 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.