Thai Red Curry

You may think that a curry is a little too adventurous for young taste buds but the sooner you start to introduce flavours the more versatile and adventurous your baby will grow to be! I often use salmon for this recipe as its a fantastic source of protein and is also loaded with Omego-3 but prawns also work wonderfully.

Serves 2 adults and 1-2 small children

250g salmon, cut into 3-cm dice or 250g prawns

2 tsp mild curry powder

5g fresh ginger (prepped weight), peeled and roughly chopped

300g butternut squash (prepped weight), peeled and roughly chopped

150g red pepper, half finely sliced

2 garlic cloves

2 spring onions

400ml coconut milk

1 tbsp sunflower oil

2 sticks of lemongrass

juice of 1 lime

1 tbsp tamari soy sauce, optional

1 tbsp fish sauce, optional

100g basmati or brown rice

handful of spinach

80g french beans, cut in half

Place the curry powder, ginger, butternut, half the red pepper, garlic, spring onions and 100ml coconut milk in a blender and blitz until smooth. Remove and coat the salmon with the paste. Leave to marinate for 30 minutes or for up to 4 hours.

When ready to cook, prepare the rice to the manufacture’s instructions and set aside. In a large frying pan or wok add the oil and fry the remaining half of red peppers, green beans and spinach for 2 minutes before adding the salmon and paste. Cook for a couple of minutes and then add the rest of the ingredients. Bring to the boil and then reduce to a simmer for 8-10 minutes. Serve immediately alongside the rice.

for early weaning purees: remove 50g of the sauce/salmon/veg mix before you add the tamari and fish sauce. Combine with 1 tsp cooked rice and blitz down until smooth.

just for adults: serve scattered with fresh coriander and sliced red chilli.