Mild Thai Green Curry


We tried this recipe last night.  It’s another from the Baby Led Weaning Recipe Book I mentioned before.  I, personally, would like it with a bit more chilli kick, but it smelled delicious and tasted just as good.  This is to serve 2 adults and 1 baby, but we doubled it so we could freeze some.  We doubled the paste and had loads left, so we’ve divided it up and put it in the freezer for future curries.  We also didn’t add the rice to the curry at the end and we omitted peas and put in a green and yellow pepper instead.

For the Curry Paste:

2 mild/medium green chilli peppers(deseeded and veins removed)

2 shallots (or 4 spring onions)

3 garlic cloves

2-3 cm piece of fresh ginger, peeled

2 lemongrass stalks, trimmed, outer leaves discarded and chopped

2 tbsp fresh coriander, chopped

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp grated lime zest (unwaxed)

1 tbsp lime juice

2 tbsp oil (if needed)

Finely chop the chilli peppers, shallots, garlic and ginger by hand or using a food processor.  Add the other ingredients and blend thoroughly until smooth (use a pestle and mortar for a really smooth paste).  Add a little oil, if needed, to give a manageable consistency.


The Rest: 

approx 2 tbsp mild Thai Green Curry Paste (see above)

2-3 chicken breasts sliced to suit your baby

400g tin (can) of coconut milk.

200g rice

1-2 handfuls of frozen peas and/or green beans


Heat a large saucepan or wok on the hob and add the Thai curry paste.

Add the chicken and fry briefly until the outside of the chicken pieces is sealed.

Add the coconut milk, bring to the boil, then reduce the heat and simmer for about 15 minutes.

Meanwhile, start cooking the rice so that it will be almost ready as the vegetables are becoming soft (the exact time will depend on the type of rice you use)

Add the frozen peas or beans to the curry and cook for a further 4-5 minutes (beans may need a little longer-about 6 minutes)

Drain the rice and add it to the chicken and vegetables and stir.  Cook for a further 2-3 minutes to allow the rice to absorb some of the sauce.

Serve warm, on its own or with a salad.


The paste…probably could have used a blitz in the food processor, but we had been food shopping and were too hungry to mess with that 🙂


The end result…my kitchen smelled divine!


One response »

  1. Pingback: Balinese Ayam Seset or Shredded Chicken Dish « To Cook With Love

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