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-taste-tastic!

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

Ella's Kitchen Thai Curry

Ella’s Ktichen Thai Curry

 

Ella's Kitchen Cook Book

Ella’s Kitchen Cook Book