Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar, stirring until the sugar dissolves to create the sauce.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

3. 3

   Add 3 thinly sliced small shallots, 4 minced garlic cloves, and 2-3 sliced red bird's eye chilies to the hot oil, stir-frying for 1 minute until fragrant.

4. 4

   Add 500 grams of raw, peeled, and deveined prawns to the wok and stir-fry for 2-3 minutes until they start to turn pink.

5. 5

   Incorporate 150 grams of trimmed and halved green beans and 0.5 cup of roasted unsalted cashews into the wok, cooking for another 2 minutes until the beans are crisp-tender.

6. 6

   Pour the prepared tamarind sauce into the wok, tossing everything to coat well and cooking for 1 minute.

7. 7

   Stir in 1 packed cup of holy basil leaves and cook for a final 30 seconds until the leaves wilt slightly, then remove from heat.