James Martin and Glynn Purnell served up a tasty Thai prawn curry with galangal spice and noodles for the festive season on Home Comforts at Christmas.

The ingredients for the Thai red curry paste are: 2 large shallots, chopped, 5cm piece fresh root ginger, peeled, chopped, 2.5cm/1in piece fresh galangal, peeled,chopped, 2 stems lemongrass, finely chopped, 2 garlic cloves, chopped, small bunch coriander, roughly chopped, plus extra to serve, 3 dried, hot red chillies soaked in 75ml warm water, 3 lime leaves, roughly chopped, 1 tbsp Thai fish sauce.

For the prawn curry: 1 tbsp vegetable oil, 400g raw tiger prawns, peeled and de-veined,1 tbsp palm sugar, 1 tbsp tamarind paste, 1 x 225g tin water chestnuts, drained and roughly chopped, ¼ tsp freshly ground white pepper, 400ml coconut milk and 1 lime, juice only.

For the noodles: 1 tbsp vegetable oil, 1 tbsp hot chilli sauce, 6 spring onions, finely sliced,3 Thai red chillies, finely sliced, 200g fine rice noodles, cooked according to packet instructions, 2 tbsp roasted salted peanuts, crushed, 1 tbsp light soy sauce, 1 tbsp toasted sesame oil, 3 tbsp chopped fresh coriander and1 lime, juice only.