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
- 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)
- 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.
- Add one cube of low sodium chicken stock and mix until it has fully incorporated.
- Add finely chopped veggies (brocolini, baby plum tomato, carrot, red bell pepper) until they become very soft. Once fully cooked, purée it.
- Reduce the heat from medium to low.
- Add chopped potato and cook until very soft (10 minutes).
- Add a little black pepper, dash of fish stock, and little salt (if needed).
- Add chicken pieces and cook for a few minutes. The chicken pieces should be tiny and will cook within a few minutes.
- 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.