Prawn & Chicken Curry
Contents
Back in stock
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Order nowA delicious curry you can share with the whole family, great to turn into a puree or offer as finger food.
Be mindful that prawns are a top allergen (read more about introducing allergens here) so introduce with caution for the first few exposures.
We have served this curry with rice noodles, but its equally as nice with rice or quinoa!
How to serve
For BLW serve the soft pieces of carrot, chicken and prawn. Prawns can be a choking risk so for young babies under 12 months chop the prawn in half lengthwise, or you can chop it finely and offer it through the sauce or as a puree.
For puree add chicken, prawn, soft carrot and the curry sauce to a blender and blend until smooth.
Prawn & Chicken Curry
- 200 grams uncooked prawns
- 150 grams chicken thigh or leftover roasted chicken
- 2 carrots
- 800 ml coconut milk (x2 400ml cans)
- 1.5 cups dashi (can sub for bone broth or vegetable stock)
- 1 brown onion
- 3 cloves garlic
- 1 TBSP lime juice
- 30 grams fresh ginger
- 2 tsp ground coriander
- 2 tsp curry powder
- 1 tsp mild paprika
- 1 thumb lemongrass
- 3 TBSP melted coconut oil for the paste + 1 tbsp for cooking
- 1 TBSP peanut butter
- 2 TBSP fish sauce
- 1 TBSP Tamari
- 1 TBSP Lime juice
- Salt and pepper to taste
- 300 grams rice noodles of choice
To a blender add the onion, garlic and ginger, peeled and roughly chopped, 1 tbsp lime juice, coriander, curry powder, paprika and melted coconut oil. Bash the lemongrass (white bits only) with a knife to release the flavour and add that roughly chopped into the blender as well. Blend until smooth.
Chop the carrots into strips
Preheat a medium sized pot with the extra tablespoon of coconut oil and once hot, add in the paste and cook for 5 minutes, stirring regularly
Add in the carrots and cook for a further 2 minutes
Pour in the coconut milk and add in the peanut butter
Pour in the dashi and mix well. If using uncooked chicken, place it in now
When the carrots are almost cooked, add in the prawns to cook and the chicken to reheat if cooked and not already added
Season the curry with the fish sauce, tamari and the extra tablespoon of lime juice. Season with salt and pepper to taste if required
Serve with rice noodles of choice – a 200g packet will serve 4-6, or a 300g packet for extra noodles if required
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Andriana Baros says:
I can’t believe I made curry from scratch for the first time tonight and it was a hit! My son who has been refusing veggies ate all his carrots!! I subbed the peanut butter with almond butter (my son is allergic) and it worked well! Thank you so much for the recipe
Kate - Boob to Food says:
That is amazing! A win all round :)
Veronica Lay says:
Curry powder, fish sauce and tamari are quite high in sodium. Would this dish be okay for an 11 month old?