1cuplow or no sodium chicken broth,water, breast milk or formula
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Instructions
Preheat oven to 350 degree F.
Cut the chicken breast horizontally so you have 2 chicken cutlets and rub with red curry paste
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.
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 at a time if needed.
Notes
Yield: 24 ouncesStorage: 3 days in the fridge, 2 months in the freezerNote on Curry Paste: you can also use any mild curry powder if you can't find red curry paste.Age: 6+ monthsStorage: Fridge – store in an airtight container in the fridge for 2-3 days. Freezer – can be frozen for up to 2 months (this and this are my favorite freezer storage containers).Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!