This quick and simple Thai Prawn Red Curry is the perfect dish for any occasion. Not only is it filled with lots of vegetables and packed full of flavour, it is baby-friendly, so the whole family can enjoy it! Serve fresh with rice, lime and coriander.
Perfect to batch cook, double up on the recipe and freeze extras for a rainy day. You can easily add in whatever fresh vegetables you have to hand and chicken also works really well in this recipe - just fry it off after step 1.
Cooking Time: 30 minutes
Portions: 4 x Adult
1 tbsp olive oil
1 onion, finely chopped
1 tsp minced ginger
1 tbsp thai red curry paste
Hand full Green beans
1 tin chopped tomatoes
200ml (1 cup) coconut cream
400g (14 oz) frozen cooked prawns, thawed
Tip: If you don’t have coconut cream simply take the creamy top off a tin of coconut milk.
- Heat the oil in a large frying pan over medium heat. Fry the onion for 3 minutes until soft. Add in the ginger and curry paste and cook for 1 minute more.
- Add in your green beans then pour in the coconut cream and tomatoes, bring the mixture to a boil. Cover and simmer for 15 minutes, stirring every 5 minutes.
- Add in the prawns and allow to cook in the mixture for a further 5 minutes before removing the pan from the heat.
- Serve straight away with rice, lime and coriander or freeze for future use.
Adding more Texture: (6 ½ months+) - Check the prawn’s outer shell has been removed, blend with the sauce and rice.
Textured (8 months+) - Remove any prawn shells and tails and chop into pea-size pieces or leave whole to let your baby self-feed.