This Thai Chicken and Mango Baby Food Puree is a flavor explosion for baby! It has enough spice to keep them wanting more, but not too much. And just look at that color! Your baby will love this easy, homemade chicken baby food puree for lunch or dinner.
Now that we have our Basic Chicken Puree down, we need to step up our chicken puree game.
We need to make a puree that will delight baby’s little tastebuds, something that will take them on a taste journey to somewhere were they have never been before. A foreign land is calling to them
Wait, curry?!? Yes, you heard me right. Delicious red curry mixed with chicken, carrots and mango for a Thai inspired dish that is just right for your little one.
Thai food is the spice jackpot – curry, lemongrass, ginger, turmeric, kaffer lime, coriander, basil and chilies, all of which baby can enjoy from the get-go. I could really do a months worth of baby food recipes with a Thai inspiration, of course I would have to eat yummy Thai food for a month for inspiration, which I am totally okay with.
This recipe starts off featuring one of my favorite Thai ingredients – red curry paste! This paste can usually be found in the asian section at any grocery store right by the canned coconut milk, if you want to make your own then you are probably getting way too much sleep for having a small baby but here is my recommended recipe. Red curry paste is a blend of red chilies, garlic, lemongrass, ginger, shallots and kaffer lime that is ground down into a think paste. When combined with peanut butter and coconut milk and poured over stir fried chicken and vegetables you pretty much have the best thing on the planet.
To make this tasty puree, you start by smearing a couple of chicken breasts (or thighs) with red curry paste. Because this paste is made with red chilies, it will have a little heat to it. But not that scraping-your-tongue-with-a-napkin-while-trying-not-to-cry heat. More of a smoky heat that translates into a bold spice. So let’s not go overboard here. Just a little will do ya. Next we place the chicken on top of a big piece of tin foil, layer chopped carrots and mango on top, wrap up like a package and place into a preheated oven for 30 whole minutes….
Then the hardest part, waiting…..
Here are my suggestions for some waiting time activities –
eat dark chocolate covered blueberries while staring at your to-do list
laying on the floor pretending that you are going to do some sit ups
go deep into the pinterest vortex of the newest eyebrow shapes
The last item would be the most efficient use of your time, but hey, I don’t judge. I have been caught using my downtime to clean my kitchen cabinets with a toothbrush! What is wrong with me??
Out of the oven comes juicy and tender chicken with steamed carrots and mangos all mixed with the beyond yummy red curry paste.
Seriously, this is going to smell sooooooooo good!
You will want to stick your head into the packet and just eat your lunch from there. Pull out your last ounce of self control and quickly place it all in the blender for a quick puree. Once cool, this puree will make your baby a happy little foreign traveler without even leaving their highchair.
Other ways to serve this puree:
stir in some cooked brown rice for a complete Thai meal
mix with a spoonful of spinach or kale puree for some extra iron
drizzle in some full fat coconut milk for a little extra healthy fat
add in 1/2 of red pepper and 1/2 sweet potato into tinfoil packet for an extra special meal
Thai Chicken Puree with Mango
1 boneless skinless chicken breast
1 mango, peeled and chopped
4 carrots, peeled and chopped
1/2 tsp red curry paste*
1 cup low sodium chicken broth, water, breast milk or formula
1- Preheat oven to 350 degree F.
2- Cut the chicken breast horizontally so you have 2 chicken cutlets and rub with red curry paste
3- Place the chicken, mango and carrots onto a piece of tin foil. Wrap up ingredients like a package and make sure all seems are tightly folded. Place on tin foil package on baking sheet and bake for 30-45 minutes or until chicken is all the way cooked through. Open tin foil package and let cool slightly.
4- Transfer all of the ingredients into a blender or food processor and puree until you reach your desired consistency, adding 1/4 cup of the liquid if needed.
Yield – 24 ounces
Storage – 3 days in the fridge, 2 months in the freezer
*You can also use any mild curry powder if you can’t find red curry paste.