So…let’s talk about curry.  This is a really important thing to talk about.  Why?  Because, if you don’t get in early with your kids and curry, they might never start eating it!  I love curries and they are such an easy thing to make and there are so many flavour options.  But the main thing you need, is a kid friendly curry paste.  Then, you’re set!  You can use this paste in so many dishes…plus it goes in the freezer!

Why kid friendly curry paste? Because, the curry paste that you use determines the taste, heat and instensity of the flavours in your curry.  By all means, if your kids love chilli, you can pile it into this.  Or if they have nut allergies, switch out the nuts for extra coconut.

The key to a good curry paste is fresh herbs and spices and making it up in a big batch.  I make a big batch and freeze it in appropriate portions so that when we need to curry, we can curry quickly and easily.  This is probably against all rules for authentic curry cooking, but it doesn’t loose flavour and it makes dinner time easier and therefore that is a serious win for me.

What are your options for using the kid friendly curry paste?  Well, this mango chicken curry, this sweet potato and chicken curry, and a super way to use it that is mega quick: use 2 tbsps of peanut oil, fry half an onion sliced up in the oil until soft, dump in 3 chopped chicken breasts, add 2 tbsps curry paste, fry until aromatic…then add 1 can coconut milk.  Bring to the boil and add in green veggies, cook until they are cooked how you want them…instant dinner!

Kid friendly curry paste traditional method

Yield: 8 tbsps

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This curry paste is the perfect base for many meals

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Ingredients

• 1 tbsp cumin seeds  
• 1 tbsp coriander seeds  
• 1/3 cup raw cashews   
• 3 tbsps tomato paste   
• 1/4 cup chopped coriander, stalks and leaves    
• 2 cloves garlic    
• 2 teaspoons grated ginger  
• 1/3 cup desiccated coconut   
• 1 tbsp garam masala 
• 1 tsp sweet paprika    
• 2 teaspoons ground turmeric  
• 1/3 cup peanut oil

Instructions

1. Place the cumin and coriander seeds into a dry frypan over medium heat. cook until they are cracking and popping and filling the room with their aroma.
2. Add the seeds and all other ingredients except the oil to a blender and blitz until chopped.
3. Add the oil and blitz until you have a smooth paste.

Notes

This freezes well, so freeze what you don't use in the recipe for up to 3 months

Nutrition Information:

Yield: 8 Serving Size: A pocket full
Amount Per Serving: Calories: 150 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 8g Fiber: 3g Sugar: 2g Protein: 2g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

Kid friendly curry paste thermocook method

This awesome kid friendly curry paste can be used in all types of meals.

Print

Ingredients

• 1 tbsp cumin seeds  
• 1 tbsp coriander seeds  
• 1/3 cup raw cashews   
• 3 tbsps tomato paste   
• 1/4 cup chopped coriander, stalks and leaves    
• 2 cloves garlic    
• 2 teaspoons grated ginger  
• 1/3 cup desiccated coconut   
• 1 tbsp garam masala 
• 1 tsp sweet paprika    
• 2 teaspoons ground turmeric  
• 1/3 cup peanut oil

Instructions

1. Place the cumin and coriander seeds into the bowl and heat to 50 degrees, heat 4. cook until they are cracking and popping and filling the room with their aroma.
2. Add the seeds and all other ingredients except the oil and press smoothie.
3. Add the oil and press smoothie until you have a smooth paste.