Mild Thai Yellow Curry {Toddler Approved}

A few days ago, I decided to make things easier for myself by cooking up a one-pot green curry for the whole family. As the ready-made green curry paste is too spicy for Savya, I had to create something separate for him. I used 5 different vegetables, coconut milk and curry powder with nice chunks of potato and chicken to create texture in my home-made version of Yellow Thai curry.

If you are an adult and you enjoy a mild curry, this would be good for you too!

Toddler Thai Yellow Curry

Serving size: 2-3 meal portions

INGREDIENTS:

  • 1/2 can of coconut milk
  • 1/2 tsp curry powder
  • 1 cube organic low sodium chicken stock
  • 3 stalks of broccolini
  • 2 baby plum tomatoes
  • 1″ minced carrot
  • 2″ minced red bell pepper
  • 1 small white potato, chopped
  • 60g uncooked diced chicken (size of a dime)
  • Splash of fish sauce (Thai fish sauce)
  • Dash of black pepper
  • Salt to taste (if needed)

METHOD:

  1. In a pan set to a medium heat, mix 1/2 tsp of curry powder and 1/2 cup of coconut milk and bring to bubbling boil.
  2. Add one cube of low sodium chicken stock and mix until it has fully incorporated.
  3. Add finely chopped veggies (brocolini, baby plum tomato, carrot, red bell pepper) until they become very soft. Once fully cooked, purée it.
  4. Reduce the heat from medium to low.
  5. Add chopped potato and cook until very soft (10 minutes).
  6. Add a little black pepper, dash of fish stock, and little salt (if needed).
  7. Add chicken pieces and cook for a few minutes. The chicken pieces should be tiny and will cook within a few minutes.
  8. Cool down and served with jasmine rice.

As per usual, Savya needed a serious amount of convincing to even try this, but once he did, he really enjoyed it. He ended up completely clearing off his dinner plate, so I’d call that a win!

Hope all you fabulous mums and dad’s can use this recipe to help liven the little ones taste buds and make some happy little tummies.

Happy Eats.

Xoxo!