Phil's fragrant Thai prawn broth

Phil’s bringing all the joy of a Friday night takeaway to the kitchen without the guilt - how does a delicious and easy Thai prawn curry sound? No delivery required!

Serves: 4Preparation time: 15 minutesCooking time: 15 minutes

Ingredients

2 tbsp any oil2 medium shallots finely sliced2 cloves of garlic, chopped finely1 heaped tbsp fresh ginger finely choppedBroccoli stalks cut the stalk into ¼ cm cubes150g finely sliced mange tout300-400mls boiling water, roughly1 x 10g chicken stock cube, crumbled1 tbsp tamarind paste1 large head of broccoli, cut into very small florets, just cooked75g baby spinach leaves250g freshwater prawn meat, free of shell (cut in half)200g boiled potato, cooled and cut into 1cm cubes, optional2 tbsp cornflour, tapioca starch or arrowroot4 tbsp cold water2 tbsp fresh coriander, chopped2 tbsp fresh Thai basil, choppedJuice 2 limesSaltPepperSugarBasmati rice to serve (microwave is fine)

Method

Heat the oil in a large sauté pan.

Add the shallots, garlic, ginger broccoli stalks and mange tout.

Cook for 2 minutes over a high heat.

Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.

Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are just cooked.

Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.

Remove the pan from the heat stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.

Serve with steamed basmati rice.