Baby Led Weaning Thai Green Prawn Curry


Thai green curry is one of those meals that is almost universally loved. It’s hard to put your finger on exactly what it is that makes it stand out. Is it the aromatic, pungent flavours of garlic, ginger and lemongrass, or the subtle coconut flavouring in the background. Whatever it is, it makes this dish awesome! I’ve always been a massive fan of Thai food for as long as I can remember and I wanted to share that with Reuben during his Baby Led Weaning journey.


Can I Just Buy Jarred Curry Paste?

Pre-made thai green curry pastes from the supermarket are usually great and I would definitely recommend using them if you’re only cooking for adults. However, when it comes to cooking for little ones, making your own curry paste is a worthwhile investment. Unfortunately, pre-made pastes generally contain copious amounts of salt, which is not ideal for small children and babies. Furthermore, traditional thai green curry pastes are made using green chillies, which your baby may not thank you for!

This homemade, baby led weaning friendly take on a Thai green curry paste has no added salt and substitutes green chilli for green peppers. This milder version, however, tastes absolutely fantastic, even better than store bought in my opinion!

Bamboo Bamboo Bowl for Baby Led Weaning
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What Do I Need?

One of the main things that I love about this recipe is how easy it is to make. Once you have created your curry paste it is one of those recipes where you throw everything into a pan and wait for the magic to happen. You can use any non-stick pan for this, but my trusted skillet absolutely nailed this recipe. A cast iron skillet will look after you for life, so I really recommend that you have at least one in your cupboard. Click on this link to go to Amazon to purchase this skillet, or click on the image below.

As your little one starts to get older I would recommend gradually increasing the heat in this recipe. Thai green curry is generally not spicy anyway, but it does contain green chilli. I found that Reuben really started to enjoy a little heat from his food around the 12-15 month stage, so I started introducing little bits here and there. For example, I may throw in one deseeded green chilli into the curry paste with the green pepper. We love spicy food in our house and this graded exposure therapy is the perfect way to get your little one adjusted over time.

Don’t Fancy Prawns? Need a Vegan Alternative?

With regards to the protein, feel free to substitute the prawns for whatever meat you like, but make sure that your cooking times are adjusted. Or, why not try a vegan version of this, using veggies such as cauliflower, sweet potato, corn etc!


If you make this recipe don’t forget to leave a comment, or tag me on Instagram using @theblwdad.


Thai Green Prawn Curry

  • Author: The BLW Dad
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2 Adults & 1 Child 1x


This Thai Green Curry is simple, quick to make and absolutely delicious. Skip the ready made curry pastes, which are loaded with salt and chilli, for this baby-friendly version that is just as packed with flavour, if not more! 



Thai Green Curry Paste:

  • Handful of Fresh Coriander
  • 1/2 Green Pepper
  • 4/5 Kaffir Lime Leaves
  • 1 Tsp Ginger Puree (or a thumb-sized piece of fresh ginger)
  • 1 Tsp Lemongrass Puree (or a 2-3cm piece of fresh lemongrass)
  • 2 Cloves of Garlic
  • 1 Tbsp Reduced Salt Soy Sauce
  • Glug of Olive Oil

To Make The Curry:

  • 150g King Prawns
  • 1/2 Green Pepper, chopping into strips
  • Handful of Green Beans, trimmed and chopped into 2-3cm pieces
  • 400ml Tin of Coconut Milk


1. In a food processor/mini blender combine all of the ingredients for the Thai Green Curry Paste and blitz until combined

2. Add some olive oil to a non-stick pan/cast iron skillet and bring to a medium heat. Add the homemade curry paste to the pan and sauté for 1-2 minutes.

3. Add the chopped green pepper and green beans and continue to sauté for 3-4 minutes until these have softened slightly.

4. Add the coconut milk and stir thoroughly.

5. Simmer for 10 minutes, stirring occasionally. You can also add extra coconut milk if the sauce thickens too much.

6. Add your tiger prawns and cook for 4-5 minutes, or until all of the prawns have turned pink in colour.

7. Serve over rice and enjoy!  



Storage: Store the curry in an airtight container in the fridge for 2/3 days, or freeze on the day and use within 3 months. 

Suitable: From 6 months +

Keywords: Baby Led Weaning, Baby Food, Weaning, Thai Green Curry, Thai Food, Prawn Curry

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The BLW Dad
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