Coconut milk is excellent for babies and introducing different flavors early on builds the foundation for a global pallet. This recipe works for ages 10 months and up.
Baby Thai Coconut Stir-fry
Author: rebecca Cofiño for Mamaguru
Ingredients
- 1 t coconut oil
- ¼ t minced ginger
- ¼ t minced garlic
- 1 T small dice of roasted red pepper*
- 1 T small dice of onion
- 1 T small dice of shiitake mushrooms
- 1 T small dice of carrots
- 1 T small dice of bok choy
- ¼ c coconut milk
- ¼ t Thai red curry paste (Red, not green, is mild enough for babies)
- 1 t mix of fresh chopped basil, mint and cilantro
- juice of 1 wedge of lime
- ⅓ c prepared rice noodles, cut into small pieces
Instructions
- Steam all veggies, except the roasted red pepper for about 5 minutes in your favorite steamer. I uses a simple bamboo steamer over boiling water. Vegetables should be at a texture your baby can comfortably chew, so adjust the cooking time accordingly.
- In a small saute pan, heat the oil over a medium flame. Add ginger and garlic and saute for about 30 seconds.
- Add veggies and a pinch of sea salt. Stir and cook for about 2 minutes.
- Whisk curry paste and coconut together in a small bowl. Add it to the stir-fry along with the herbs, noodles and a squirt of lime juice. Serve baby with love. Bon appetite, mon petite!
Leftovers can be stored for up to 3 days in the refrigerator.
* To roast your own peppers, simple place a red pepper directly on a gas flame or under a broiler until skin blackens. Place the charred pepper in a paper bag for a few minutes. Rub off the black skin and do a quick rinse. For this recipe I just took about 1/4 of the pepper from the big-people version and roasted just that portion for the baby.
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