🧂 Red curry paste
Allergen note
Many red curry pastes, especially Thai-made ones, contain shrimp paste, a shellfish allergen, and some also contain fish sauce; vegetarian versions exist. Read the label and use it only after shellfish and fish have each been introduced and tolerated. Lemongrass, galangal, garlic and chilies rarely cause allergies.
How to serve
Red curry paste is salty and can be very hot, so save it for after 12 months. Start with about 1/4 teaspoon in a toddler portion of mild coconut-milk curry with soft chicken, lentils or sweet potato over rice, or scoop out your child's portion before adding more paste for the adults.
Preparation
Fry the paste briefly in a little oil, then simmer it in coconut milk or unsalted broth so it mellows and blends evenly into the sauce. Add no extra salt or fish sauce, and remove lemongrass stalks, lime leaves and whole chilies before serving.
Texture and choking risk
The paste itself is smooth once cooked into a sauce, but curry dishes often hide hazards. Shred meat or cut it into thin strips, cook vegetables until soft, add no whole, chopped or crushed peanuts or cashews, including as a topping, before 5 years, remove tough lemongrass and lime leaves, and keep your toddler seated and supervised.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries red curry paste, note any reaction and see it in the allergen tracker.
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