The Tiniest Gourmet: Introducing Thai Food with Purees and Mashed Combinations
A simple way to begin introducing Thai flavor to your baby is by adding coconut milk in homemade baby food. As with any new food, follow the "one at time" rule - and introduce just one new food over a 2-3 day period. This will help you identify a culprit food in the event of an allergic reaction.
Thai Coconut Red Curry Sauce Cubes Red Curry- Thai for your baby
Ingredients:1 can (13 oz.) coconut milk 1 tsp. Thai red curry paste 3 Tbsp. fish sauce 3 Tbsp. brown sugar ½ cup chicken stock
Over medium heat, whisk all ingredients in a medium saucepan. Bring to a light simmer and remove from heat. Pour sauce into a 2-cup measuring cup and let cool for 10 minutes. Pour the red curry sauce into your So Easy Baby Food Trays, cover and freeze until ready to use.
Remove a sauce cube from the freezer, defrost and add it to pureed or mashed rice (or rice noodles), meats, vegetables and fruits. When first introducing the sauce, try a small amount and work your way up to more. Here are some delicious combinations for awesome Thai curries:
- Sweet potatoes, chicken, pineapple and rice
- Beef, zucchini, and rice
- Flaked white fish (i.e. Cod), spinach and rice noodles
½ cup coconut milk
1 Tbsp. brown sugar
1 tsp. lime juice
Peel, core and chop mango into chunks. Peel and slice banana into chunks. Over medium heat, pour coconut milk into a medium-sized saucepan. With a wooden spoon, stir in brown sugar and lime juice. Add mango and banana. Cook for 3 minutes. Pour the mixture into a blender and puree to a smooth texture. Pour the fruit pudding into your So Easy Baby Food Trays, cover and freeze until ready to use.
Defrosted pudding cubes taste great alone, but try these options for variety:
- Add fruit pudding to oatmeal for a great tasting start to the day.
- Add a few cubes of fruit pudding to pancake batter to make Thai-inspired pancakes
- Add mashed brown rice to create a fruity rice pudding
- Toss 2-3 frozen cubes, 2 ice cubes and splash of fruit juice or milk in a blender for a frothy fruit smoothie
Toddler Treat: Coconut Chicken Soup
Thai Coconut Soup for toddlers
Soups take the chill off winter and tastes oh-so good when you have the sniffles. This recipe for chicken soup has full Thai flavor and is sure to be a hit with the whole family, even the pickiest toddler. If you have a baby in your household, scoop out a little soup and purée it in the blender. It will be a nice consistency for the baby.
Thai Chicken Coconut Soup
2 Tbsp. Olive oil
1/2 - 1 tsp. Thai red curry paste
5 cups chicken stock
1 can (13oz) coconut milk
6 thin slices of fresh ginger
3 Tbsp. lime juice
2 Tbsp. fish sauce
¾ lb boneless chicken breast
9-10 oz. baby spinach, sliced into thin shreds
4 ounces shitake or button mushrooms, thinly sliced
1 Tbsp. cilantro, chopped
Directions:Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving.
About the author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food and the new book So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.