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1 tbsp vegetable oil
2 lemongrass stalks, robust outer leaves removed the remainder finely cut.
Thumb-sized piece ginger, shredded
100 g fresh pineapple chunks
100 g green beans
100 g whole cherry tomatoes
200 g 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
•mix the sauce ingredients along in an exceedingly little bowl.
•Heat the oil in an exceedingly massive pan, sauté the lemongrass and ginger till golden.
Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 minutes until the beans are just cooked. Add the prawns and the sauce.
•Stir-fry for another 3-5minutes until the prawns are cooked, then throw in most of the basil leaves.
serve with lime wedges and therefore the remaining basil leaves scattered over.