Many parents will agree that asking your kids to try new recipes can be like pulling teeth. And as I am sure you have noticed, kids are easily put off by strange textures, smells and even simply by the look of certain foods. That is why cooking for kids and getting them to tuck into your food (without bursting into tears while doing so) is a real art.
My son’s favorite response when asked this question is “I don’t like it…” when I know for a fact he hasn’t tried it!
Just try it once, that’s all I’m asking. I’m sure as they get older things will change but in the meantime, they could learn to enjoy so much wonderful food in the world if they would just try new dishes.
What I’ve found is the best way to get my kids to try new things is to incorporate what they already enjoy into the dish.
Luckily, my kids enjoy corn, broccoli and carrots…not what you typically see in a green Thai curry recipe. But hey, if it gets them to eat it, then that’s fine by me. If you feel like making your own curry powder, check out this article here.
Kid-friendly Thai curry recipe
- 1 Corn 1 ear or 1 can
- 1 large carrot shredded or thinly sliced
- 1 cup of broccoli
- 1 pound of shrimp peeled or chicken (depending on you kids taste!)
- 1 can coconut milk
- 1-2 tbsp green curry paste
- 1-2 tbsp brown sugar
- 1-2 tsp fish sauce
- 1 cup of jasmine rice
- Go ahead and start the rice, prepare according to the instructions. If you don’t have a rice cooker in the house I highly recommend them, it makes cooking so much easier and they aren’t that expensive.
- Next prepare your veggies by slicing or shredding your carrot. Since the broccoli won’t necessarily get tender like the traditional veggies that go in this dish (onion, bell pepper, etc.) I like to microwave for two minutes in a bowl with a splash of water.
- If you are using an ear of fresh corn, go ahead and cut the kernels off the cob.
- For those of you eating chicken, cut the chicken as thinly as possible into strips.
- Now comes the child friendly curry, simply heat up your coconut milk in a medium to large saucepan that will fit everything. As it begins to simmer add your green curry paste with the brown sugar and whisk until incorporated.
- Just before the mixture begins to boil add the chicken or shrimp and all of the veggies. Adding everything will cool down the curry so bring it back to a boil then lower the temperature and simmer for 5 minutes.
- That’s it! Add your fish sauce and stir to complete the curry.
- By now your rice should be close and you can serve the curry straight over the rice in a bowl. For the adults feel free to garnish with cucumber, cilantro or green onions.
Thai green curry has 40g of fat per serving, which is mainly from the use of coconut. Therefore it is healthy fat and is actually good for health.
Try adding one tablespoon of cornstarch to two or three tablespoons of cold water and then stir well. Pour the cornstarch mixture into the sauce and bring to a simmer until the sauce begins to thicken.