Ingredients
Thai Tea
- 2 cups Water
- ¼ cup Thai tea mix substitute black tea if needed
- 2 TBSP Granulated sugar
- Ice cubes
- 2 TBSP Half and half or other creamer (coconut milk whole milk sweetened condensed milk)
Thai Curry
- 1/2 cup White rice rinsed
- ½ TBSP Extra-virgin Olive oil
- ¼ cup Onion chopped
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- ½ cup Carrot thinly sliced
- 1 tsp Fresh ginger grated
- 1 cloves Garlic
- 1 TBSP Yellow curry powder
- 13 oz Coconut milk
- 1 tsp Cornstarch
- ½ tsp Fish sauce (optional)
- ½ tsp Brown sugar
- ½ TBSP Lime juice
- Fresh cilantro for garnish
Spring Roll
- 2 sheets Rice paper sheets
- 1 cup Spring mix
- 1 TBSP Carrots shredded
- 1 TBSP Fresh mint
- 6 slices Cucumber cut thin
Peanut Sauce
- 2 TBSP Peanut butter
- 1 tsp Reduced-sodium soy sauce
- ½ TBSP Rice wine vinegar
- ½ tsp Brown sugar
- ¼ cup Water
Instructions
- Tea: Bring water to boil and add the thai tea mix (or black tea bags). Add sugar and gently stir to completely dissolve. Gently boil tea for about 3 minutes. Remove from heat. Allow tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste.) Strain the Thai tea and aside to cool (preferred to strain through a traditional reusable cloth filter to remove any sediment).
- Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper. Keep warm covered with a lid.
- Heat oil in a large pot over medium- low heat. Add onion and saute for a few minutes until softened. Add chicken and cook for a minute or two. Add ginger, garlic, and curry powder and saute for 3 minutes.
- Add 3/4 of the coconut milk to the pot. Stir cornstarch into remaining 1/4 of the coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20 - 30 minutes or until the chicken is cooked through to an internal temperature of 160℉ (71℃). Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar, and lime juice. Simmer for 5 more minutes.
- Spring Rolls: Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right in the center of the paper.
- Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
- Make the peanut sauce: Whisk all ingredients together. Add water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients as needed.
- Serve the Thai curry with rice, spring rolls, and Thai tea.
Nutrition
Calories: 950kcal | Carbohydrates: 78g | Protein: 38g | Fat: 57g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 567mg | Potassium: 1262mg | Fiber: 4g | Sugar: 20g | Vitamin A: 8220IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 8mg
Thai Yellow Curry
Ingredients
Thai Tea
- 2 cups Water
- ¼ cup Thai tea mix substitute black tea if needed
- 2 TBSP Granulated sugar
- Ice cubes
- 2 TBSP Half and half or other creamer (coconut milk whole milk sweetened condensed milk)
Thai Curry
- 1/2 cup White rice rinsed
- ½ TBSP Extra-virgin Olive oil
- ¼ cup Onion chopped
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- ½ cup Carrot thinly sliced
- 1 tsp Fresh ginger grated
- 1 cloves Garlic
- 1 TBSP Yellow curry powder
- 13 oz Coconut milk
- 1 tsp Cornstarch
- ½ tsp Fish sauce (optional)
- ½ tsp Brown sugar
- ½ TBSP Lime juice
- Fresh cilantro for garnish
Spring Roll
- 2 sheets Rice paper sheets
- 1 cup Spring mix
- 1 TBSP Carrots shredded
- 1 TBSP Fresh mint
- 6 slices Cucumber cut thin
Peanut Sauce
- 2 TBSP Peanut butter
- 1 tsp Reduced-sodium soy sauce
- ½ TBSP Rice wine vinegar
- ½ tsp Brown sugar
- ¼ cup Water
Instructions
- Tea: Bring water to boil and add the thai tea mix (or black tea bags). Add sugar and gently stir to completely dissolve. Gently boil tea for about 3 minutes. Remove from heat. Allow tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste.) Strain the Thai tea and aside to cool (preferred to strain through a traditional reusable cloth filter to remove any sediment).
- Rinse and cook the rice according to the instructions on the package. Once tender, season with salt and pepper. Keep warm covered with a lid.
- Heat oil in a large pot over medium- low heat. Add onion and saute for a few minutes until softened. Add chicken and cook for a minute or two. Add ginger, garlic, and curry powder and saute for 3 minutes.
- Add 3/4 of the coconut milk to the pot. Stir cornstarch into remaining 1/4 of the coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20 - 30 minutes or until the chicken is cooked through to an internal temperature of 160℉ (71℃). Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar, and lime juice. Simmer for 5 more minutes.
- Spring Rolls: Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right in the center of the paper.
- Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
- Make the peanut sauce: Whisk all ingredients together. Add water as needed until a creamy consistency is reached. Taste and adjust any of the ingredients as needed.
- Serve the Thai curry with rice, spring rolls, and Thai tea.
Nutrition
Calories: 950kcalCarbohydrates: 78gProtein: 38gFat: 57gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 79mgSodium: 567mgPotassium: 1262mgFiber: 4gSugar: 20gVitamin A: 8220IUVitamin C: 16mgCalcium: 136mgIron: 8mg
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