First things first, I have to apologise to any purists out there because my Thai curry was a bit of an experiment, I wanted to make sure that Baby Gourmand could eat this as well as us so it has very mild heat to it, If you are after a kick use hot chillies rather than mild.
You will need:
3 Red Chillies seeds removed (add an extra chilli for heat)
3 Teaspoons of Coriander seeds
2 teaspoons of Cumin seeds
3 stems of Lemongrass chopped
2 teaspoons of fresh ginger
5 cloves of garlic
zest and juice of 2 limes
2 tablespoons paprika (use hot paprika for a kick)
4 chicken breasts
handful of Asparagus and baby corn
Can of coconut milk
Split the chillies in half and discard the seeds. Add the coriander and cumin seeds to a hot frying pan and toss them around roast them and draw out their flavours (don’t add any oil). After about 4-5 minutes pop them into a mortar and crush them finely to a powder.
Place the chillies, spices and all the other ingredients in a food processor and turn them to a coarse paste.
You will only need 2 tablespoons to serve 4 people so freeze the rest for next time ( I find it difficult to make this paste in smaller quantities so prefer to make more than I need)
Place your chopped chicken breasts in a pan and start to brown, once brown add the paste you made earlier and cook for a couple of mins. Add the tin of coconut milk and bring the mixture to a simmer, cook for 10 mins.
Add the vegetables to the pan and cook for a further 4 mins until everything is cooked through. Serve with boiled rice
This dish is mild enough for babies to eat and Baby Gourmand demolished his portion in record speed!