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Thai chicken curry recipe

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This super-tasty and fragrant Thai chicken curry is a lovely way to introduce all the family to new flavours. Suitable from 10+ months*, everyone will love the mild, creamy taste and there's a trio of veg for some hidden green goodness. Freeze curry portions for little ones and half the paste for another dish. See method

Serves 2 adults and two children with two extra portions to freeze and extra paste to freeze
Takes 25 mins
Freezable
Gluten-free
Dairy-free

Ingredients

½ tbsp vegetable oil
2cm ginger, peeled and finely grated
400ml tin light coconut milk
300g chicken breasts
220g green beans, cut into 2cm pieces
170g broccoli florets, cut into 2cm pieces
100g frozen peas
cooked basmati rice, to serve

For the paste (makes 500ml)

30g fresh coriander
15g fresh basil
½ small onion, roughly chopped
1 green pepper, roughly chopped
3 garlic cloves, roughly chopped
4cm fresh ginger, peeled and roughly chopped
1 lime, finely grated zest and juice
1 tbsp vegetable oil

Basmati rice can always be swapped for long-grain

Method

Put all the ingredients for the paste into a food processor and blitz to a fine paste.
Heat the oil in a heavy-bottomed saucepan or casserole dish and fry half the paste (freeze the rest, see tip) for 2 mins, stirring constantly. Mix 400ml boiling water with the grated ginger then tip in with the coconut milk, and bring to a gentle simmer. Add the chicken breasts for 10 mins, then add the vegetables and cook for 5 mins more.
Remove the chicken and shred using two forks, or slice thinly. Add it back into the curry and stir. Serve with basmati rice.

Tip: Gently mash the vegetables or blitz the curry with a handheld blender or food processor to suit your baby’s ability.

Freezing and defrosting guidelines

Freeze portions, not including rice, in freezer-safe containers for up to 3 months. Defrost fully in the fridge before reheating until piping hot. Freeze the remaining paste for up to 3 months to make another batch in the future. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes. When weaning your baby, introduce allergenic foods one at a time and not before 6 months.