Serves 4
Prep = 10 minutes
Cook = 18 minutes

Bursting with bright colours, this gentle introduction to Thai flavours provides plenty of adventure for tiny taste buds.

What you need

  • 1 tablespoon vegetable oil
  • 400g/ 14oz butternut squash, diced
  • 1 large onion, diced
  • 1 carrot, sliced
  • 1 red pepper, sliced
  • 100g / 3 ½ oz sugar snap peas
  • 3 cm/ 1 ¾ inch piece root ginger, grated
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon mild chilli powder
  • 100 ml/ 14 fl oz can coconut milk
  • 1 vegetable stock cube, crumbled
  • A large handful of coriander, finely chopped
  • 4 lime wedges, to serve (optional)

What to do

  • Heat the oil in a large frying pan and cook the squash, onion and carrot for 5 minutes until the onion is soft. Add the pepper, sugar snap peas, ginger, garlic and spices and fry for 2-3 minutes, stirring occasionally.
  • Stir in the coconut milk and crumbled stock cube, cover and simmer for 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the coriander.
  • Serve the curry with basmati rice, and lime wedges (if using).


Thai food is famously fragrant, which makes this a fab meal for encouraging your toddler to explore how smell and taste work together. Offer up the cut ginger root and a few coriander leaves for a sniff-fest. Talk about the different smells. Can your toddler taste those smells when he or she tucks into the bowl of cooked curry?

By Ella’s Kitchen

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Ella's Kitchen Cook Book

Ella’s Kitchen Cook Book