Thai Prawns with Pineapple and Green Beans Recipe
Introduction
This vibrant Thai prawns dish combines the sweetness of pineapple with crisp green beans and aromatic basil. It’s a quick and flavorful stir-fry perfect for a weeknight dinner or when you want something fresh and colorful on the plate.
Ingredients
- 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
Instructions
- Step 1: In a small bowl, mix together the lime juice, chicken stock, fish sauce, and soft brown sugar to create the sauce. Set this aside.
- Step 2: Heat the vegetable oil in a large wok over medium-high heat. Add the chopped lemongrass and shredded ginger, sautéing until they turn golden and fragrant.
- Step 3: Add the pineapple chunks, green beans, and cherry tomatoes to the wok. Stir-fry for 3 to 5 minutes until the green beans are tender but still crisp.
- Step 4: Add the raw king prawns along with the prepared sauce to the wok. Stir-fry for another 3 to 5 minutes until the prawns are cooked through and pink.
- Step 5: Toss in most of the basil leaves and stir lightly to combine. Serve immediately with lime wedges and scatter the remaining basil leaves on top for garnish.
Tips & Variations
- Use fresh Thai basil for authentic flavor, but regular basil works well in a pinch.
- Add a sliced red chili if you prefer a spicier dish.
- Substitute green beans with snow peas or sugar snap peas for a sweeter crunch.
- If king prawns aren’t available, large shrimp or peeled small prawns can be used instead.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to avoid overcooking the prawns, which can make them tough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
Yes, omit the prawns and replace the fish sauce with soy sauce or a vegetarian substitute. You could also add tofu or extra vegetables to keep the protein content.
What can I serve with Thai prawns with pineapple and green beans?
This dish pairs well with steamed jasmine rice or sticky rice, which help balance the bold, tangy flavors.
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Thai Prawns with Pineapple and Green Beans Recipe
- Total Time: 22 minutes
- Yield: 2 servings 1x
Description
A vibrant and flavorful Thai-inspired stir-fry featuring succulent king prawns, fresh pineapple chunks, crisp green beans, and whole cherry tomatoes cooked with aromatic lemongrass, ginger, and fragrant basil. This quick and easy dish is coated in a tangy, sweet, and savory sauce, making it perfect for a healthy weeknight dinner with a bright tropical twist.
Ingredients
Produce
- 2 lemongrass stalks, tough outer leaves removed, finely chopped
- Thumb-sized piece ginger, shredded
- 100g fresh pineapple chunks
- 100g green beans
- 100g whole cherry tomatoes
- Small pack Thai basil leaves or regular basil leaves
- 4 tbsp lime juice, plus wedges to serve
Seafood
- 200g raw king prawns
Pantry
- 1 tbsp vegetable oil
- 2 tbsp liquid chicken stock
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
Instructions
- Prepare the sauce: In a small bowl, mix together the lime juice, liquid chicken stock, fish sauce, and soft brown sugar until the sugar dissolves completely. Set this tangy and balanced sauce aside for later use.
- Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the finely chopped lemongrass and shredded ginger, stirring continuously until they turn golden and release their fragrant aromas.
- Cook vegetables: Add the fresh pineapple chunks, green beans, and whole cherry tomatoes to the wok. Stir-fry the vegetables for 3 to 5 minutes until the green beans are just tender but still retain a slight crunch and the tomatoes start to soften.
- Add prawns and sauce: Introduce the raw king prawns into the wok along with the prepared sauce. Stir-fry everything together for another 3 to 5 minutes, or until the prawns turn pink and are fully cooked through.
- Finish and serve: Toss in the majority of the basil leaves and stir gently to combine. Serve immediately, garnished with the remaining basil leaves and lime wedges on the side for an extra burst of freshness.
Notes
- To ensure even cooking, make sure the wok is hot before adding ingredients.
- You can substitute king prawns with shrimp if unavailable.
- Adjust the amount of fish sauce or lime juice to suit your taste preference for saltiness and acidity.
- Serve with steamed jasmine rice for a complete meal.
- This dish is best enjoyed immediately to retain the crispness of the vegetables and freshness of herbs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Keywords: Thai prawns, pineapple stir-fry, green beans recipe, Thai basil, quick seafood dinner, lemongrass ginger prawns
