Green Thai Curry

I ate ALOT of Thai Green Curry when I was pregnant and I am sure its a complete myth that this means your baby will like it but its certainly the case in our book! This recipe uses tamari soy sauce to keep it gluten free but just use standard soy sauce if you don't need to worry about that or you can also leave it out altogether if feeding a young babies and you want to avoid any additional salt.

Serves 2 adults and 1-2 small chicken


2 tsp mild curry powder

2 spring onions, thinly sliced

2 garlic cloves, thinly sliced

75g frozen broccoli florets, defrosted

3 dried kaffir lime leaves, optional

2 tsp fresh coriander, roughly chopped

250g chicken breast, cut into 1-cm goujons

1 tbsp sunflower oil

400ml coconut milk

70g baby sweetcorn, sliced on the diagonal

60g mangetout, sliced on the diagonal

1 lemongrass, cut in two

juice of 1/2 lime

1 tsp soy sauce, optional

1 tsp fish sauce, optional

100g basmati or brown rice


Place the curry powder, spring onions, garlic, broccoli, lime leaves and 75ml coconut milk in a food processor and blitz down into a thick paste. Remove and coat the chicken in the paste.

Heat the oil in a large frying pan or wok and once hot add the chicken and stir fry for 5 minutes or until golden. Add the baby sweetcorn and mange tout and continue to cook for 2-3 minutes. Add the remaining 225ml coconut milk, the lemongrass, lime juice and if using, the tamari and fish sauce. Bring to the boil before reducing to a gentle simmer for 15 minutes. Meanwhile, in a saucepan cook the rice according to manufacturers guidelines. 

Once all the ingredients have been cooked, remove the lemongrass from the curry and serve immediately.

for early weaning puree: combine the ingredients, including the rice and blend down until smooth. 

just for adults? serve topped with sliced spring onions, coriander, finely sliced red chillies and an extra squeeze of lime