This fragrant baby friendly Thai Green Curry is one of my favourite family-friendly recipes from How to Wean Your Baby. It’s packed with flavour, really easy to adapt, and perfect for gently introducing your little one to new herbs and spices. The creamy coconut and zingy lime work so well together, and you can prep the veggies to suit your baby’s stage – soft cooked batons for finger foods or chopped small to mix into the sauce. It’s a great dish to share as a family while helping your baby explore new textures and tastes.
Prep time: 5 minutes
Cook time: 10 minutes (plus rice cooking time)
Serves: A family of 4
Ingredients:
To serve:
Brown Rice
For the Paste:
- 25g fresh coriander, roughly chopped
- 1 lemongrass stalk, outer stalk removed, roughly chopped
- 1 shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- Thumb-sized piece of fresh root ginger, peeled and chopped
- Juice of ½ lime
- 1 tsp ground cumin
- 1 tbsp vegetable oil
For the Curry:
- 100g baby corn, halved lengthways
- 100g green beans, halved
- 100g mangetout
- 1 x 400ml tin full-fat coconut milk
- 280g extra-firm tofu, drained and cut into small cubes or 300g raw king prawns
Method:
- Cook the brown rice according to the packet instructions.
- Make the curry paste by adding the coriander, lemongrass, shallot, garlic and ginger to a food processor and blitzing until smooth.
- Add the lime juice, ground cumin and vegetable oil to the paste and mix well.
- Heat a non-stick frying pan or wok over high heat. Add the paste and cook for 2–3 minutes, until sizzling and fragrant.
- Add the baby corn, green beans and mangetout, and stir to coat in the paste.
- Add the coconut milk and prawns or tofu, and cook for 4–5 minutes, or until the vegetables are softened and the prawns are cooked through and pink.
- Serve with brown rice and tuck in!
For more baby friendly curry inspiration, take a look at my baby friendly summer curry recipe and my herbs and spices for baby blog.