Let us start off with this: you’re not just a regular mum, or a cool mum --- you’re a super mum!
Even with the hustle and bustle, you still manage to give your family (tiny humans especially!) scrumptious meals that make their days better. So here’s another feather in your well-decorated chef’s cap --- Thai Green Curry Paste.
With mild flavours and creamy undertones, you’re sure to get extra hugs and kisses with this recipe! And because just being delicious doesn’t cut it, we worked overtime at the WMBT HQ to ensure this paste base is as easy as 1-2-3!
Create a hearty meal that satisfies cravings and impress even the fussiest of eaters. You will love having this on rotation especially when time is ticking faster than usual and the little beasts are looking for a treat.
It also freezes beautifully for fast meals when you need it the most.
And guess what mums, if you like this recipe, you will enjoy the other eight included in WMBT’s soon-to-be-released booklet, "Tiny Mid-Week Hacks". Where you’ll find many different ways to rock kitchen preps for your family. So be sure to check that one out, too!
Kids & Curry Make A Great Combination
If you’re feeling hesitant going for something as exotic as curry, don’t. Because guess what --- your little ones are more open to new flavours than you might think! And starting with aromatic spices and ingredients are fantastic because they are simply warming as opposed to spicy. If mum and dad prefer an extra kick though, feel free to add in some chilies.
We road-tested this recipe over at the WMBT HQ and declare it a fun cooking activity for tiny hands to get involved in without turning your kitchen into a disaster zone! It doesn’t take much to get this Thai Green Curry Paste prepped and frozen. Simply gather all the ingredients beforehand so they can take turns throwing the spices into the blender.
This Thai Green Curry Paste can be used right away, refrigerated, or stored in the freezer for up to three months. If freezing, it is best to store your stock in smaller portions so that you only thaw what you need.
And nothing does a cuter job than our WMBT Freeze & Bake Poddies.
We love this silicone baking tray, perfectly portioned with 25 snack-sized pods. It makes meal times extra exciting and efficient. This sanity-saving kitchen must-have also helps you to save on space especially if you have a small freezer. Leftovers will be one less thing for this supermum to worry about!
Plus, you’ll have tons of easy weeknight dinners your family will gobble right up.
Just pop out 2-3 poddies, add in some coconut milk, and season to taste. You’ll be set to pour this thick sauce over your favourite veggies, tofu and choice of meat. Tummies filled in less than 10 minutes!
Makes 14 Mini Poddies | Prep 10 Minutes
Ingredients
- 3 green chillies
- 1 tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- ½ tsp black peppercorns
- 2 stalks lemongrass, white part only
- 3 cloves garlic
- 2.5 cm piece of ginger
- 10 g (¼ cup) fresh coriander
- 3 small shallots, peeled and halved
- 60 ml (¼ cup) olive oil
- 1 tsp salt
Method
Add all ingredients to a high-speed food processor and blitz to a relatively smooth paste.
Add a little more oil if required.
Transfer to We Might Be Tiny Mini Poddies and place in the freezer.
For a delicious Thai Green Curry, simply pop out 2-3 Mini Poddies of paste to 1 tin of coconut milk, 1 tbsp tamari, 1 tbsp fish sauce, chopped veggies of choice, and diced chicken served with rice.
Hungry For More?
This recipe is an awesome way to introduce interesting tastes to a weaning baby’s plate. Plus, they’d be more likely to become adventurous eaters as they get older.
Here are a few great recipe ideas to try with our Thai Green Curry Paste:
Thai Green Chicken or Turkey Curry
Add in cooked leftover chicken or turkey (you can use raw as well), simmer with red or green capsicums, potatoes and frozen peas. Want to make it vegetarian? Simply lose the meats and serve over a bed of brown rice.
Vegetable Green Curry
This fibre-packed curry recipe does not skimp on plant-based protein either! It’s a tasty yet winning combination of pan-seared tofu, broccoli, peas and carrots. Serve with crushed peanuts on top and steamed Basmati rice.
Quick Fish Curry
Frozen fish makes this a quickie! Choose a mild and firm kind that doesn’t flake during cooking such as Cod or Snapper. To serve, bring the sauce up to a simmer, and then add the fish to poach. Stir in some coriander and a squeeze of lime for a burst of freshness.
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