I think one of the most fun but also scary things about cooking is diving 
into recipes of different cultures. I have to admit, when I walk 
into Thai or Indian grocery stores I feel totally lost. There are so 
many interesting ingredients that I’ve never used before. I can’t tell 
you how many times in the midst of my test-cooking I’ve opened a little jar of something like red 
curry paste, eaten a spoonful and immediately had my face turn beet 
red, sweat starting to drip down my face. But after a bit of experimentation, you can find a whole new world of delicious flavors to expand your and your little one’s palette.
This chicken cur-wee is a perfect introduction for toddlers to try a 
dish that has a tiny bit of heat, but no overwhelming spice. The flavors 
are incredibly complex, yet it only takes minutes to prepare. The 
green curry paste is made of herbs such as lemongrass, galangal and 
green chiles. When it’s infused into the coconut milk, it takes on a 
sweet flavor which is perfumed with flavorful herbs. The best part is 
that you can buy it at most grocery stores, so you don’t need to go to 
a specialty store to pick it up.
I wasn’t sure how Kenya would react to this dish, but he loved 
it, I mean he LOVED it!


Chicken Cur-wee (10 Toddler Servings)

1 Cup Coconut Milk
2 Tsp Green Curry Paste
1 Cup Potatoes (I used Yukon Gold), cut in bite size cubes
1/4 Cup Onion, diced
1/3 Cup Carrots, diced
1/3 Cup Peas (you can use frozen peas)
1 Chicken Breast, cut in bite size pieces

1. Place the coconut milk and curry paste in a medium saute pan over high heat. Whisk them together until combined.
2. Add the potatoes, bring to a boil, reduce to a simmer and cover.
3. Cook for 4 minutes.
4. Add the onion and carrots, cover and cook for 3 minutes.
5. Add the chicken, cover and cook for 4-5 minutes or until all the vegetables are fork tender and the vegetables are cooked through.
6. Cool and serve.