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.
1 t coconut oil
1/4 t minced ginger
1/4 t minced garlic
1 T small dice of roasted red pepper*
1 T small dice of onion
1 T small dice of shitake mushrooms
1 T small dice of carrots
1 T small dice of bok choy
1/4 c coconut milk
1/4 t Thai red curry paste (Red, not green, is mild enough for babies)
1 t mix of fresh chopped basil, mit and cilantro
juice of 1 wedge of lime
1/3 c prepared rice noodles, cut into small pieces
1. 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.
2. In a small saute pan, heat the oil over a medium flame. Add ginger and garlic and saute for about 30 seconds.
3. Add veggies and a pinch of sea salt. Stir and cook for about 2 minutes.
4. Whisk curry paste an 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 refridgerator.
* 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 vcersion and roasted just that portion for the baby.