Prawn & Chicken Curry

A 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.

Jane Houston

Prawn & Chicken Curry

5 from 1 vote

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Servings: 4 adults

Course: 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, puree

Ingredients Method

Ingredients

  

• 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 

Method

 

1. 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.
2. Chop the carrots into matchsticks
3. 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
4. Add in the carrots and cook for a further 2 minutes
5. Pour in the coconut milk and add in the peanut butter
6. Pour in the dashi and mix well. If using uncooked chicken, place it in now
7. When the carrots are almost cooked, add in the prawns to cook and the chicken to reheat if cooked and not already added
8. Season the curry with the fish sauce, tamari and the extra tablespoon of lime juice. Season with salt and pepper to taste if required
9. Serve with rice noodles of choice – a 200g packet will serve 4-6, or a 300g packet for extra noodles if required