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Thai basil prawns & mango salsa

Thai basil prawns & mango salsa in a bowl

Thai basil prawns & mango salsa

Name: Thai basil prawns & mango salsa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 300g brown jasmine rice; 1 tsp sesame oil; 4 garlic cloves thinly sliced; 200g green beans roughly chopped; 200g asparagus tips roughly chopped; 350g baby spinach leaves; 300g raw king prawns; 25g Thai basil; ½ red chilli (deseeded, if you like), finely sliced; 1 tbsp light brown soft sugar; 1 tbsp fish sauce; 4 tbsp lime juice; 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

Dr Chintal Patel

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.5 out of 5.21 ratingsRate

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Pair mango salsa with chilli-spiked prawns, baby spinach, asparagus tips and Thai basil in this healthy dish. Enjoy with jasmine rice

Gluten-free

Healthy

Low calorie

Low fat

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Ingredients

Nutrition

Units:

MetricUS

300g brown jasmine rice
1 tsp sesame oil
4 garlic cloves

thinly sliced
200g green beans

roughly chopped
200g asparagus tips

roughly chopped
350g baby spinach leaves
300g raw king prawns
25g Thai basil
½ red chilli

(deseeded, if you like), finely sliced

For the sauce

1 tbsp light brown soft sugar
1 tbsp fish sauce
4 tbsp lime juice

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

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Nutrition: Per serving

kcal416
fat4g
saturates1g
carbs69g
sugars15g
fibre8g
protein22g

high
salt1.65g

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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A star rating of 4.5 out of 5.21 ratings

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