With Thai Green Fish Curry for baby
I have to say we LOVE curry in our house, whether it’s Indian, Thai or otherwise, curry simply exudes flavour and can be a wonderful, easy way to ease your little ones into growing up loving spices and fuller flavours. This particular recipe is for babies 8 months + and Dairy and Soy-free, so for those parents experiencing intolerances with their little ones, this one's for you!
Prep Time: 10 Mins | Cook Time 30 Mins
Serves 8 (If you are feeding four, simply half the ingredients or save some for later!)
Ingredients
300g Brown rice rinsed under cold water
1 tbsp Rapeseed oil
1 tbsp Sesame oil
1 White onion chopped finely
1 tbsp Ginger minced
1 tbsp Garlic minced
½ large white cabbage shredded
2 tbsp Thai green curry paste
2 x 400g Tin of coconut milk
1 tbsp Fish sauce
1 Handful of fresh coriander chopped finely (save a few leaves for garnish)
1 Handful of fresh basil chopped finely (save a few leaves for garnish)
2 Smoked white fish fillets (I used Bassa approx 460g)
2 Smoked salmon fillets (240g)
240g Seafood selection (mussels & prawns)
Pinch of cayenne pepper
2 Spring onions sliced diagonally for garnish
(See Notes for adjustments to the method)
METHOD
Set a pan of water to boil and cook the rice as per the packet instructions.
While this cooks, make your curry: first, heat both oils on medium heat until bubbling.
Then, add the white onion and soften for a couple of minutes, then add the garlic and ginger and combine.
Add the cabbage and 1 tbsp curry paste and cook for 5 minutes.
Add the coconut milk, fish sauce, fresh herbs and all of the fish and allow to simmer for 5-6 minutes.
Add the seafood selection and combine.
Serve baby’s portion at this stage: take care not to give the baby any of the crab sticks (see notes). Spoon 1 tbsp of the rice followed by 1 tbsp of the curry into the baby’s bowl and chop if you are following a BLW approach. If you prefer to purée the food for your baby, spoon 1 tbsp of rice and curry into the blender jug, blend on high for a few seconds. If it’s too thick, add another tbsp of the curry sauce and re-blend until the required consistency is achieved.
Test the curry and if you feel that the adults could do with a little more heat add the second tbsp of the curry paste along with the pinch of cayenne to the pot, and cook on high for one minute to allow the spices to infuse the dish, but take care not to overcook the seafood.
Garnish the curry with the remaining coriander and basil leaves along with the spring onions. Serve over the rice along with additional limes were required for children ages 12 months + and adults. Take care not to give the extra spicy curry to babies unless they have become accustomed to it gradually.
Notes
Ensure to remove the crab sticks prior to serving the baby's portion as they are processed food and contain a very high content of sodium which can be harmful to babies.
From 12 months + baby can eat the whole meal including the crab stocks but I would continue to really limit how much you feed them due to the sodium content.
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