Mix the sauce ingredients together in a small bowl. Set aside.
Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and tomatoes, and stir-fry for 3-5 mins until the beans are just cooked.
Add the shrimp and the sauce. Stir-fry for another 3-5 mins until the shrimp are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.
Recipe from Good Food magazine
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 beans
100g small tomatoes
200g raw shrimp
small pack Thai basil leaves or regular basil leaves
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