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This creamy Thai-style curry is a great way to introduce the flavors of green onion, garlic, ginger, and basil to your baby. But if your baby's not quite ready for more adventurous flavors, feel free to leave any of those out. Taste and season the mild curry with a squeeze of lime juice. Serve over steamed brown rice for extra fiber.
This recipe is intended for children 10 months and up.
1/3 cup (1 and 1/2 oz/45 g) finely chopped green beans
1/2 small zucchini, finely diced
1 teaspoon olive oil
1 green onion, finely chopped
1/2 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 cup (8 fl oz/250 ml) unsweetened canned coconut milk (well shaken)
1/2 cup (3 oz/90 g) cooked, shredded, and finely chopped chicken
1 teaspoon finely chopped fresh basil leaves
2 teaspoons fresh lime juice, or to taste
Place the green beans and zucchini in a saucepan fitted with the steamer basket. Pour in about 1 inch (2.5 cm) of water. Place the pan over medium-high heat, cover, and bring to a boil. Steam the veggies until tender, about 5 minutes.
Remove the pan from the heat and remove the steamer basket. Rinse the veggies under cold water to cool. Set aside. Pour the cooking liquid out of the saucepan.
Return the saucepan to medium-low heat and warm the oil. Add the onion, garlic, and ginger and cook gently, stirring, until fragrant and tender, 1 or 2 minutes. Add the coconut milk, bring to a simmer, and cook for about 5 minutes to let the flavors blend. Add the chicken and reserved vegetables. Simmer, uncovered, until the sauce slightly thickens. Stir in the basil and lime juice.
Remove from the heat and let cool before serving. Refrigerate in an airtight container for up to three days.
Makes about 4 baby-sized servings