Thai Green Curry
How is it Friday again already? Penny has decided to go to bed early, what a treat! And what to do?! She absolutely loved this, so many happy noises "mmmm mmmmm!"
Author: Hannah
Ingredients
- 1tbsp thai green curry paste
- 1 diced onion
- Half a butternut squash, cubed and steamed
- 100g spinach
- 1 tin of coconut milk
- 1 pack of cooked king prawns
- Naan bread:
- 100g plain flour
- 40ml of milk
- A pinch of baking powder
- A drizzle of oil
Instructions
- Fry the onions
- Add the Thai curry paste and cook on medium heat for a few minutes
- Then add coconut milk
- Turn up heat and boil until it thickens
- Add the squash, followed by spinach and prawns
- Finish off with a sprinkle of desiccated coconut.
- Naan:
- Mix all ingredients together and knead for 5 minutes until smooth and soft, add a little flour if sticky or a little more milk if too dry.
- Place dough in an oiled bowl with clingfilm or tea towel over the top and allow to proof for 15 mins in a warm spot.
- Heat grill to medium and roll out dough thinly onto grease proof paper
- Add your chosen toppings - ours were garlic and coriander and cook for 2-3 minutes until lightly golden.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
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