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

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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

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Low FODMAP Recipe

Thai shrimp with pineapple & green beans

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