Thai Chicken Curry - Stage 3

Thai Chicken Curry

Only 7 days to go until book launch! Eek! Super duper excited, I hope you are too. To help you get an idea of the range of recipes in The Flavour-led Weaning Cookbook, here is another recipe I'd like to share. My Thai Chicken Curry recipe suitable for babies from 10 months onwards.

Generally I find curries always tend to go down well with babies and toddlers - Aaliyah always lapped them up. Something about the combination of delicious flavours and a lovely aromatic curry sauce means it tastes amazing and is easy for babies to eat. I used these recipes to spoon-feed Aaliyah, but also for baby-led weaning. I'd simply hand Aaliyah her little spoon, and she'd happily feed herself. Give it a try, I hope you and your little one enjoy.

A taste of yummy Thai cuisine for baby. The green beans in this curry are an excellent source of vitamin K, thought to play a role in building strong bones and assisting in blood clotting to heal wounds. Exactly what your little one will need when running around.

Total prep and cooking time - 25 mins Suitable for freezing

Ingredients

  • 1½ tbsp olive oil 1 onion – peeled, chopped
  • ½ tsp minced garlic
  • ½ tsp minced ginger
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin 1 tomato – washed
  • 150ml unsweetened coconut milk (organic)
  • 1 tbsp fresh lemon juice – ensure no seeds fall in
  • ½ lemongrass stalk – trimmed, dry outer layers removed, tender core bashed
  • ¼ tsp ground garam masala 1 chicken breast fillet (skinless) – cut into cubes
  • 60g green beans – washed, trimmed, cut into 2.5cm lengths

Method

Heat the oil in a saucepan on low heat, add the onion and sauté for 3–4 minutes until soft and golden. Add the garlic, ginger, turmeric and cumin, grate in the tomato, and allow the spices to cook for 30 seconds to 1 minute. Add the coconut milk, lemon juice, lemongrass and garam masala and simmer on low heat for 5–6 minutes until the sauce begins to thicken.

Add the chicken pieces to the sauce, stir and simmer gently for 6–8 minutes or until the chicken is tender and no longer pink inside. While the chicken is cooking, steam the green beans for 5–6 minutes until tender and set aside.

Once the chicken is fully cooked, remove the lemongrass stalk and add the green beans. Combine well, mash or chop as required, and serve warm with overcooked mushy rice for your little one, or why not give noodles a go? For grown-ups, serve with yummy coconut rice and a wedge of lime.


Find 100’s more recipes, friendly advice and nutritional info in my award-winning weaning cookbooks