Mother and Baby

Full-Of-Sunshine Thai Curry Recipe From Ella's Kitchen

  • Serves: 4
  • Preparation time: 20 minutes


Bursting with bright colours, this gentle introduction to Thai flavours provides plenty of adventure for your toddler

  1. Heat the oil in a large frying pan and cook the squash, onion and carrot for five minutes until the onion is soft.
  2. Add the pepper, sugar snap peas, ginger, garlic and spices and fry for 2-3 minutes, stirring occasionally.
  3. Stir in the coconut milk and crumbled stock cube, cover and simmer for 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the coriander.
  4. Serve the curry with basmati rice, and lime wedges (if using).
Ella's Kitchen Cookbook

This recipe is taken from Ella’s Kitchen The Red One Cookbook (£14.99, Octopus Books).




Blend together the cooked squash and carrot

Finger Food

Serve up chunks of diced carrot and squash
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