Healthy, ready in a flash, luxurious, Thai-inspired, easy to prepare and only 147 calories per serving…. I am definitely making this over the festive period as I am positive it will be a welcome break from unctuous but fatty beef, goose and/or lamb and because my lot absolutely adore curry. No curry paste from a jar used in this one… just a few simple spices will really bring out the most delicious flavours. This is from my favourite recipe website, BBC Good Food.

INGREDIENTS  Serves 4, ready in 15 mins

3cm chopped ginger

2 garlic cloves, chopped

Small onion, you guessed it, chopped

Tsp ground cumin

2 tsp ground coriander

4 cardomom pods, split and seeds crushed

100ml chicken stock

165ml reduced fat coconut milk

Large bunch coriander, chopped

Small bunch mint, chopped

400g large raw peeled prawns

METHOD

Put ginger, garlic, onion, chillies and all of the spices in a food processor and whizz to a paste. Add a splash of water if  required to bring everything together.

Heat 1 tbspn oil in a pan and fry the paste for 5 mins. Add the stock and coconut milk and simmer for 10 mins. Add herbs and prawns and simmer for 3 mins. Serve with steamed basmati rice.