This is a quick and gentle curry that’s fragrant, creamy, and rich in healthy fats and protein. Prawns are a great source of iodine, zinc and B12, while coconut milk brings healthy fats that are important for energy and brain development. Turmeric offers anti-inflammatory benefits and a golden colour that makes this dish feel extra nourishing. It’s also very quick to make, which is a win for busy days. Just take care with how you prepare prawns for little ones, as their round shape and chewy texture can pose a choking risk.

May be suitable from:
8 months+, once baby is confidently eating soft textures. Always chop prawns finely before serving.

Top allergens:
Shellfish (crustacean: prawns)

Note: Crustaceans (like prawns, crab, and lobster) and molluscs (like oysters, mussels, and clams) are separate allergens and should be introduced independently.

Ingredients:

• 2 tbsp olive oil

• ½ red or brown onion, finely chopped

• 1 clove garlic, finely chopped

• 1 cm piece of ginger, peeled and finely grated

• 200 g prawn meat (peeled and deveined)

• 1 tsp turmeric powder

• ½ cup coconut milk

• 2 tbsp coriander, finely chopped

• Squeeze of lime

Method:

1. Drizzle the olive oil into a frypan over high heat. Add the onion, garlic and ginger and sauté until softened.

2. Add the prawns and fry for 2–3 minutes or until just cooked through.

3. Remove the prawns from the pan and finely dice using a sharp knife. Ensure there are no round or chewy pieces—prawns can be a choking hazard when not properly prepared for babies.

4. Return the diced prawns to the pan and stir through the turmeric, coconut milk and coriander.

5. Bring to a gentle simmer, then remove from the heat and finish with a squeeze of lime. Enjoy!

Serving and Storage Notes:

Store in the fridge for up to 2 days or freeze in portions for up to 3 months.