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For the sauce

For the mango salsa

  • 1 large mango
    stoned, peeled and finely chopped
  • ¼ red onion
    finely chopped
  • ¼ cucumber
    finely chopped
  • small handful of coriander
    finely chopped
  • 1-2 tbsp lime juice
  • ½ red chilli
    (deseeded, if you like), sliced

Nutrition: Per serving

  • kcal416
  • fat4g
  • saturates1g
  • carbs69g
  • sugars15g
  • fibre8g
  • protein22g
    high
  • salt1.65g
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Method

  • step 1

    Cook the rice following pack instructions and set aside. To make the mango salsa, mix all the ingredients together in a large bowl. Season and set aside. Combine all the sauce ingredients in a small bowl with 4 tbsp water. Set aside.

  • step 2

    Heat the sesame oil in a large, deep, frying pan over a medium heat and fry the garlic for about 2 mins until just golden brown, being careful not to burn it. Stir in the green beans and a splash of water, cover and cook for 2-3 mins until almost tender. Add the asparagus tips and stir well, then the spinach. Cover and cook for 2-3 mins to wilt.

  • step 3

    Add the prawns, basil and chilli and cook, stirring continuously for 3-4 mins until the prawns are pink and opaque. Stir in the sauce and heat through for another minute or two. Serve immediately with the jasmine rice and mango salsa.

Recipe from Good Food magazine, June 2025

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.5 ratings

Becca_Jenkins

This was absolutely delicious and so easy. I substituted purple sprouting broccoli for the green beans, used ordinary basil instead of Thai basil and olive oil in place of the sesame oil. So it could have been even nicer! Just a great combination of flavours and not overpowering for more cautious…

drchintalskitchen91433

Glad you enjoyed it!

gizgad67

If you don’t have fish sauce, light soy sauce does the job

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