We used reduced-fat coconut milk in our fragrant curry to keep the calorie count down. Chillies are great for boosting the circulation.

PREPARATION TIME: 15 MINUTES COOKING TIME: 25 MINUTES SERVES 4

Ц   FREEZE

1tbsp olive oil

2 shallots, chopped

2 garlic cloves, crushed

1 large red chilli, deseeded and finely chopped

2tbsp Thai red curry paste

350g (12oz) baby new potatoes, scrubbed,

or big potatoes cut into bite-sized chunks

400ml (14fl oz) reduced-fat coconut milk

350g (12oz) raw peeled tiger prawns

1tbsp Thai fish sauce

1tbsp lime juice

small bunch fresh basil leaves

2tbsp fresh coriander, roughly chopped

4 spring onions, sliced

1  Heat the olive oil in a large pan and cook the shallots and garlic for

2 to 3 minutes until softened, but not brown. Add the chilli and cook for a further 1 to 2 minutes. Stir in the Thai curry paste and cook for

1  to 2 minutes. Add the potatoes and stir well.

2  Pour in the coconut milk and bring to the boil. Simmer, cover and cook for 12 to 15 minutes, until the potatoes are tender. Stir in the prawns and cook for 1 to 2 minutes until they are pink and tender, then add the fish sauce and lime juice. Don’t allow to cook for any longer or the prawns will become tough.

3 Season with salt and pepper, then stir in the basil, coriander and spring onions. Serve on its own or with boiled basmati rice. You can freeze this for up to one month.

Per serving: 280 calories, 15g fat (1 Og saturated), 18g carbohydrate