Join us for a thai green curry adventure

Welcome, to our culinary adventure! As your children grow and explore the world around them, their taste buds yearn for new flavours and exciting culinary experiences. Today, we invite you to embark on a delicious journey by introducing your preschool-aged children to the vibrant and aromatic world of Thai cuisine. Our star recipe for the day? A mouthwatering Thai Green Curry with rice!

We understand the importance of providing our little ones with wholesome, nutritious meals that also ignite their sense of curiosity and delight. This delightful Thai Green Curry offers the perfect balance of flavours, combining the richness of coconut milk, the fragrant notes of fresh herbs, and the gentle warmth of Thai spices. Not only does it tantalise the taste buds, but it also introduces your child to a diverse range of ingredients, expanding their culinary horizons from an early age.

Thai cuisine is renowned for its harmonious blend of sweet, sour, salty, and spicy flavours, captivating both children and adults alike. This recipe, specifically crafted with the discerning palates of pre-school-aged children in mind, strikes a delicate balance, ensuring it is not overpowering or too spicy. It’s a wonderful opportunity to introduce your children to a new world of tastes and aromas, encouraging them to develop an adventurous spirit when it comes to food. Get ready to explore the wonders of Thai cuisine and savour the joy of discovering new flavours together!

Ingredients (Serves 4)

1 1/2 cups (300g) Jasmine Rice
2 tbsp vegetable oil
1 brown onion, cut into thin wedges
1/2 x 195g Green Curry Paste (we used Ayam brand)
400ml coconut milk
300ml chicken stock
450g Rump Steak, cut into 1cm-thick strips (You substitute for your favourite protein)
1 green capsicum, seeded, thinly sliced
100g snow peas, trimmed (optional)
1/2 bunch coriander, leaves picked
1 tbsp fish sauce
1 tbsp brown sugar
1 cup (65g) bean sprouts (optional)
2 limes, cut into wedges

Method

Cook the rice following the packet directions.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until the onion softens.
Add the curry paste. Cook, stirring, for 2 mins or until fragrant.
Add the coconut milk and stock. Bring to a simmer.
Add the chicken, capsicum and snow peas, if desired, and cook for 2-3 mins or until chicken is cooked through.
Chop half the coriander leaves and add to the curry.
Stir in the fish sauce, sugar and half the bean sprouts; if desired.
Squeeze over half the lime wedges. Taste and add more fish sauce, sugar and lime juice, if desired.
Top the curry with remaining bean sprouts, and coriander leaves. Serve with the rice and lime wedges.

We hope you enjoy this colourful and tasty curry with your family. Remember to consider any dietary restrictions or allergies your child may have, and adapt the recipe accordingly. If you’d like to see more of the food that we serve at our centres, you can book a tour or send us a message.