Baby-friendly Thai Green Chicken Curry with Jasmine Rice

Thai Curry Paste

• 8 tsp coriander seeds
• 4 tsp cumin seeds
• 70 g fresh green chillies, washed, halved (approx. 4)
• 60 g lime juice (approx. 3 limes)
• 30 g fresh root ginger, peeled, cut in round slices (2 mm)
• 8 garlic cloves
• 2 fresh kaffir lime leaves, washed
• 2 fresh lemon grass, cut in pieces (1 cm)
• 60 g rapeseed oil

Curry

• 1 garlic clove
• 80 g onions, quartered
• 300 g waxy potatoes (e.g. Charlotte), washed, peeled, cut in pieces (3 cm)
• 600 g chicken thighs, boneless and skinless, diced (3 cm)
• 200 g coconut milk
• 2 dried kaffir lime leaves
• 100 g sugar snap peas, washed
• 100 g frozen green peas

Jasmine Rice

• 200 g jasmine rice
• 1200 g water
• 5 g coriander leaves, washed, roughly chopped