Thai Yellow Curry

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1119kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 2 TBSP Sugar or honey to taste
  • Ice cubes

Rice

  • 1/2 cup White rice rinsed

Thai Yellow Curry

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 8 oz Chicken breast boneless skinless cut into bite-sized pieces
  • 1 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 TBSP Yellow curry powder
  • 13 oz Coconut milk (reserve 1/4 for thickening)
  • 1 tsp Cornstarch
  • 1/2 tsp Fish sauce (optional)
  • 1/2 tsp Brown sugar
  • 1/2 TBSP Lime juice
  • Fresh cilantro for garnish

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or strips
  • 1/4 cup Cucumber thinly sliced or julienned
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced
  • 2 TBSP Scallions
  • 1/4 cup Fresh mint roughly chopped
  • 1/4 cup Fresh cilantro roughly chopped

Peanut Sauce

  • 3 TBSP Peanut butter
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • 1/4 cup Water as needed
US Customary - Metric

Instructions

  • Prepare iced ginger tea: Bring water to a simmer, remove from heat, and steep tea bags for 10 minutes. Sweeten with sugar or honey. Cool, refrigerate, and serve over ice.
  • Cook rice: Rinse thoroughly. Cook according to package instructions. Season with salt and pepper, cover, and keep warm.
  • Prep all ingredients per the instructions above.
  • Make curry: Heat olive oil in a pot over medium-low heat. Sauté onion until softened. Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder; sauté 3 minutes. Pour in 3/4 of the coconut milk. Mix cornstarch with reserved coconut milk and add. Bring to a boil, then simmer until chicken reaches 165°F (74°C). Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 minutes. Garnish with cilantro.
  • Prepare spring rolls: Soften one rice paper sheet at a time in warm water. Lay flat on a towel. Layer with lettuce, carrot, cucumber, jalapeño, scallions, mint, and cilantro. Fold sides over, then roll tightly. Repeat with remaining sheets.
  • Make peanut sauce: Mix peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until smooth and creamy.
  • Serve the curry with rice, alongside spring rolls with peanut sauce and iced ginger tea.

Nutrition

Calories: 1119kcal | Carbohydrates: 103g | Protein: 43g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 934mg | Potassium: 1433mg | Fiber: 6g | Sugar: 28g | Vitamin A: 6729IU | Vitamin C: 18mg | Calcium: 164mg | Iron: 11mg

Thai Yellow Curry

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1119 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • 2 TBSP Sugar or honey to taste
  • Ice cubes

Rice

  • 1/2 cup White rice rinsed

Thai Yellow Curry

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 8 oz Chicken breast boneless skinless cut into bite-sized pieces
  • 1 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 TBSP Yellow curry powder
  • 13 oz Coconut milk (reserve 1/4 for thickening)
  • 1 tsp Cornstarch
  • 1/2 tsp Fish sauce (optional)
  • 1/2 tsp Brown sugar
  • 1/2 TBSP Lime juice
  • Fresh cilantro for garnish

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or strips
  • 1/4 cup Cucumber thinly sliced or julienned
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced
  • 2 TBSP Scallions
  • 1/4 cup Fresh mint roughly chopped
  • 1/4 cup Fresh cilantro roughly chopped

Peanut Sauce

  • 3 TBSP Peanut butter
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • 1/4 cup Water as needed

Instructions
 

  • Prepare iced ginger tea: Bring water to a simmer, remove from heat, and steep tea bags for 10 minutes. Sweeten with sugar or honey. Cool, refrigerate, and serve over ice.
  • Cook rice: Rinse thoroughly. Cook according to package instructions. Season with salt and pepper, cover, and keep warm.
  • Prep all ingredients per the instructions above.
  • Make curry: Heat olive oil in a pot over medium-low heat. Sauté onion until softened. Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder; sauté 3 minutes. Pour in 3/4 of the coconut milk. Mix cornstarch with reserved coconut milk and add. Bring to a boil, then simmer until chicken reaches 165°F (74°C). Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 minutes. Garnish with cilantro.
  • Prepare spring rolls: Soften one rice paper sheet at a time in warm water. Lay flat on a towel. Layer with lettuce, carrot, cucumber, jalapeño, scallions, mint, and cilantro. Fold sides over, then roll tightly. Repeat with remaining sheets.
  • Make peanut sauce: Mix peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until smooth and creamy.
  • Serve the curry with rice, alongside spring rolls with peanut sauce and iced ginger tea.

Nutrition

Calories: 1119kcalCarbohydrates: 103gProtein: 43gFat: 63gSaturated Fat: 39gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 76mgSodium: 934mgPotassium: 1433mgFiber: 6gSugar: 28gVitamin A: 6729IUVitamin C: 18mgCalcium: 164mgIron: 11mg
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