For 2 (For 4)
Garlic Cloves: 2 (4)
Onion: 1 (2)
Red Pepper: 1 (2)
Green Beans: 100g (200g)
Thai Basil: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Jasmine Rice: 150g (300g)
Lime Leaves: 3 (5)
Red Chilli Flakes: 1 pod (1 pod)
Soy Sauce: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Prawns: 250g (500g)
Energy (kcal) 480 Fat 3g of which saturates 0g Carbohydrates 79g of which sugars 13g Protein 33g Salt 1.13g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Thai cuisine is globally renowned for its sophisticated and complex use of fresh herbs, aromatics and chilli peppers, especially in curries and soups. On the street and in Thai homes, sometimes a looser, more rapid approach to those same flavours is called for, either for the sake of quick lunchtime convenience or for appetising contrast to a more refined main course. It was the Chinese that introduced stir-frying to Thailand (along with the wok and the soybean), but this approach to juicy fresh prawns is unmistakably Thai— those aromas of lime leaf and Thai basil mingling with an eclectic mix of salty, sweet and umami flavours.
Preparation time:
For 2 - 20 minsFor 4 - 30 minsCooking time:
For 2 - 30 minsFor 4 - 40 mins
