Thai prawns with pineapple & green beans

A plate of food on a table 5:2 Diet Recipes

Preparation and cooking time

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

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

Nutrient Unit
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 bean
  • 100g whole cherry tomato
  • 200g raw king prawn
  • small pack Thai basil leaves or regular basil leaves
Broccoli and kale green soup

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


  • 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.

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