Delight your little one's palate with a flavourful and nutritious journey through our Thai Green Curry Veggie Mash. Bursting with the gentle spices of Thai green curry and enriched with the wholesome goodness of sweet potato, green peas, and coconut milk, this recipe is designed to introduce your baby to a world of exotic flavours while nourishing their growing body. Perfect for babies starting their weaning journey at 6 months old, this vibrant mash promises to captivate their taste buds and ignite a love for wholesome, homemade meals from the very beginning.
Target Age: 12 months +
Ingredients:
- 1 sachet of Eden’s Bloom Thai green curry baby puree
- 1 small sweet potato, peeled and diced
- 1/4 cup green peas (fresh or frozen)
- 1/4 cup coconut milk (unsweetened)
Method:
Step 1: Ensure that the Thai green curry baby puree sachet is ready for use. Peel and dice the sweet potato into small pieces. If using fresh peas, shell them. If using frozen peas, thaw them.
Step 2: In a steamer basket set over boiling water, steam the diced sweet potato and green peas until they are tender, about 10-12 minutes.
Step 3: In a blender or food processor, combine the steamed sweet potato, green peas, and the contents of one sachet of Eden’s Bloom Thai green curry baby puree. Add the coconut milk to the blender as well.
Step 4: Blend the mixture until you achieve a smooth and creamy consistency. You can adjust the thickness by adding more coconut milk if needed.
Step 5: Transfer the Thai Green Curry Veggie Mash into a clean bowl. Allow it to cool to a suitable temperature before serving it to your baby. Any leftover portion can be stored in an airtight container in the refrigerator for up to 24 hours. Discard any unused portion after this time.
This Thai Green Curry Veggie Mash introduces delightful flavours and textures for babies starting their weaning journey at 6 months old. It offers a blend of nutritious ingredients with a hint of exotic spice, perfect for stimulating their taste buds and supporting their healthy development.
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