Cook:

Serves:

This recipe, flavoured with mild curry and coconut sauce, is very popular. Children often surprise us with what they like to eat at a young age and it’s often easier to get little ones to accept a variety of flavours when they are young.

Recipe adapted from the New Complete Baby and Toddler Meal Planner (Ebury Press)

Method

Mix together the ingredients for the marinade and marinate the chicken for at least 30 minutes. Cook the noodles according to the packet instructions, drain and rinse under cold water.
Heat the oil in a wok or frying pan and stir fry the spring onions, garlic and chilli for about 2 minutes .
Add the chicken and marinade and continue to stir fry for 2 minutes .
Add the curry paste, chicken stock and coconut milk and cook for 5 minutes
Add the curry paste, chicken stock and beansprouts and cook for 3 to 4 minutes . Add the peas and baby corn and cook for 2 minutes more.
Add the noodles to the pan to heat through.

Ingredients

Name: Thai-style chicken and noodles
Ingredients: 2 small chicken breasts cut into thin strips; 125g Chinese noodles; 1 tbsp sunflower oil; 3 spring onions, sliced; 1 clove garlic, crushed; ½ tsp red chilli, deseeded and chopped; 1½ -2 tsp korma curry paste; 150 ml unsalted or weak chicken stock; 150 ml coconut milk; 75g baby corn cut in half; 100g beansprouts; 75g frozen peas; Marinade; 1 tbsp soy sauce; ½ tsp sugar; 1 tbsp sake; 1 tsp cornflour

2 small chicken breasts cut into thin strips

125g Chinese noodles

1 tbsp sunflower oil

3 spring onions, sliced

1 clove garlic, crushed

½ tsp red chilli, deseeded and chopped

1½ -2 tsp korma curry paste

150 ml unsalted or weak chicken stock

150 ml coconut milk

75g baby corn cut in half

100g beansprouts

75g frozen peas

Marinade

1 tbsp soy sauce

½ tsp sugar

1 tbsp sake

1 tsp cornflour