Carrot and tomato with shrimps, coconut milk, curry and coriander baby purée recipe (from 12 months)

For this baby purée recipe, I wanted to introduce seafood to my baby, specifically shrimps. Personally, I love seafood, and I think it’s good to introduce it to our babies relatively early to acclimate their palate.

We can start feeding our babies seafood at around 12 months, but it must be cooked! So we will avoid mussels, oysters… they can wait! Anyway, we have so many other foods to introduce to the baby before seafood.

So, let’s cook shrimps for our babies. We’ll blend the shrimps with coconut milk, carrots, and tomatoes, adding a touch of fresh coriander. You can even add curry as a bonus! A small baby jar with Thai flavors <3

Here’s what you need for this baby purée recipe: Carrot and tomato with shrimp, coconut milk, curry, and coriander baby purée (From 12 months, you’ll get around 9 oz):

Ingredients

• 1 Carrot (3,5oz / 100g)
• 1 potato (2,5oz / 70g)
• 1 tomato (1,6oz / 45g)
• About 5 shrimps (35g)
• Coconut milk (about 1 fl oz / 30ml)
• 1 pinch of fresh coriander
• Olive oil (1 tbsp)

Preparation

Let’s start with the carrot. Wash it, peel it, and slice it into thin pieces. Place those slices in our steamer basket.

Next, the tomato. Remove the stem, peel it, and slice it. Place it in our steamer basket with our carrot and potato.

And, our tomato. We remove the flower, we remove the peduncle, we peel it and we slice it. We put it in our steam basket with our carrot and potato.

The cooking of our vegetables will now begin. In a pressure cooker, cook for 9 minutes under pressure. In a steam cooker, let’s cook for 14 minutes. The vegetables should be tender. Go!

While they’re cooking, let’s take care of our shrimps. Peel them and remove all the hard parts: the head, the tail, the carapace, and the legs.

Then, lightly brown them in a hot frying pan for about 1 minute on each side over medium heat.

Once slightly browned, add the coconut milk, and the chopped coriander (previously washed and finely chopped), and a bit of curry if you’ve decided to use it.

Leave on a low heat for about 4 minutes.

Once our vegetables are cooked, place them in our blender with olive oil and some cooking water. Blend!

Now, mix the coconut milk with coriander and curry, and cut our shrimps into very small pieces (if the baby doesn’t like pieces, you can blend everything together).

Mix our baby purée with our finely chopped shrimps, and our baby purée recipe: Carrot and tomato with shrimp, coconut milk, curry, and coriander baby purée recipe (from 12 months) is now ready!

Bon appétit, baby! 😊

Storage

Once you’ve prepared the baby purée, allow it to cool to room temperature for about 30 minutes.

1. Refrigeration: Transfer the baby purée into an airtight container or a clean glass jar with a tightly sealed lid.
2. Refrigerator: Store the carrot and tomato with shrimp, coconut milk, curry, and coriander baby purée in the refrigerator for up to 2 to 3 days. Always ensure it’s maintained at an appropriate refrigeration temperature.
3. Freezing: If you wish to store it for a more extended period, you can freeze it. Place the baby purée in an airtight freezer-safe bag or container, and label it with the date. It can be stored in the freezer for up to 3 months.

Tip: When thawing, place the baby purée in the refrigerator overnight or gently reheat it using a double boiler for the perfect consistency.

Don’t forget to check the smell and appearance of the purée before serving it to your baby after storage. If it seems to have gone bad or developed an unusual odor, it’s better not to feed it to your baby and dispose of it. Always prioritize freshness and food safety for your little one!

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