Prawn, coconut and coriander Thai curry

Perfect cold weather food – deliciously warming and spicy Serves 4 Prep 15 mins Cook 10 mins

✱4cm piece fresh ginger, peeled

✱4 garlic cloves, peeled

✱1 onion, quartered

✱1 lemongrass, outer removed

✱1 green chilli, seeds removed

✱1½tsp coriander seeds, crushed

✱Spray oil

✱400ml fish stock

✱400ml can low fat coconut milk

✱500g peeled king prawns

✱150g green beans, halved

✱150g sugar snap peas

✱½tsp Thai fish sauce

✱Good squeeze of fresh lime

✱120g vermicelli rice noodles

✱Large handful Thai basil

✱5 spring onions, cut into strips

1 in a small food processor, blend the ginger, garlic, onion, lemongrass, chilli and coriander to a

paste. add 1-2tsp water if needed.

2 heat a large pan and mist lightly with spray oil. add the spice paste and cook, stirring for 2-3 mins until lightly golden. add the stock and coconut milk and bring to the boil.

3 add the green beans, cook for 2 mins then add the prawns and sugar snap peas and cook for another 2 mins. add the fish sauce and lime juice. at the same time, put the noodles in a bowl, cover with boiling water from the kettle and leave to stand for 2 mins to soften, drain.

4 divide the noodles between four bowls, ladle the curry over the top and scatter over the basil leaves and spring onion.

Per serving: 362 cals, 11g fat (9g saturated), 30g carbohydrates