Thai Yellow Curry

No ratings yet
Print Pin Add to Collection
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 953kcal

Ingredients

Rice

  • ½ cup Brown rice rinsed

Thai Yellow Curry

  • 1 tsp Extra-virgin olive oil
  • ¼ cup Onion chopped
  • 8 oz Chicken breast boneless skinless cut into bite-sized pieces
  • 1 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 tsp Yellow curry powder
  • 7 oz Coconut milk
  • 1 tsp Cornstarch
  • ½ tsp Fish sauce (optional)
  • ½ tsp Brown sugar
  • ½ TBSP Lime juice
  • Fresh cilantro for garnish

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • ½ cup Carrots peeled and cut into matchsticks
  • ¼ cup Cucumber thinly sliced or cut into strips
  • 2 Radish sliced thin
  • 2 TBSP Scallions
  • ¼ cup Fresh mint roughly chopped
  • ¼ 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
  • ½ TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • ¼ cup Water as needed

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Rinse the rice and cook according to package instructions. Once tender, season with salt and black pepper and keep warm.
  • Heat olive oil in a large pot over medium-low heat. Add the onion and sauté until softened.
  • Add the chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder and sauté for about 3 minutes until fragrant.
  • In a bowl, mix the cornstarch with the coconut milk, then add it to the pot.
  • Bring the curry to a gentle boil, then reduce heat and simmer until the chicken is cooked through and reaches 165°F (74°C).
  • Stir in fish sauce if using, brown sugar, and lime juice. Simmer for about 5 minutes more. Adjust thickness with a little water if needed and garnish with fresh cilantro.
  • Fill a shallow bowl with warm water. Dip one rice paper sheet briefly until softened, then place it flat on a clean surface.
  • Layer butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro near the center of the wrapper.
  • Fold the bottom edge over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and filling.
  • In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
  • Serve the Thai yellow curry over rice with fresh spring rolls, peanut sauce, and coconut water.

Nutrition

Calories: 953kcal | Carbohydrates: 99g | Protein: 44g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1263mg | Potassium: 2140mg | Fiber: 10g | Sugar: 24g | Vitamin A: 6672IU | Vitamin C: 22mg | Calcium: 214mg | Iron: 9mg

Thai Yellow Curry

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 953 kcal

Ingredients
 
 

Rice

  • ½ cup Brown rice rinsed

Thai Yellow Curry

  • 1 tsp Extra-virgin olive oil
  • ¼ cup Onion chopped
  • 8 oz Chicken breast boneless skinless cut into bite-sized pieces
  • 1 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 tsp Yellow curry powder
  • 7 oz Coconut milk
  • 1 tsp Cornstarch
  • ½ tsp Fish sauce (optional)
  • ½ tsp Brown sugar
  • ½ TBSP Lime juice
  • Fresh cilantro for garnish

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • ½ cup Carrots peeled and cut into matchsticks
  • ¼ cup Cucumber thinly sliced or cut into strips
  • 2 Radish sliced thin
  • 2 TBSP Scallions
  • ¼ cup Fresh mint roughly chopped
  • ¼ 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
  • ½ TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • ¼ cup Water as needed

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare all ingredients as listed above.
  • Rinse the rice and cook according to package instructions. Once tender, season with salt and black pepper and keep warm.
  • Heat olive oil in a large pot over medium-low heat. Add the onion and sauté until softened.
  • Add the chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder and sauté for about 3 minutes until fragrant.
  • In a bowl, mix the cornstarch with the coconut milk, then add it to the pot.
  • Bring the curry to a gentle boil, then reduce heat and simmer until the chicken is cooked through and reaches 165°F (74°C).
  • Stir in fish sauce if using, brown sugar, and lime juice. Simmer for about 5 minutes more. Adjust thickness with a little water if needed and garnish with fresh cilantro.
  • Fill a shallow bowl with warm water. Dip one rice paper sheet briefly until softened, then place it flat on a clean surface.
  • Layer butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro near the center of the wrapper.
  • Fold the bottom edge over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and filling.
  • In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
  • Serve the Thai yellow curry over rice with fresh spring rolls, peanut sauce, and coconut water.

Nutrition

Calories: 953kcalCarbohydrates: 99gProtein: 44gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 76mgSodium: 1263mgPotassium: 2140mgFiber: 10gSugar: 24gVitamin A: 6672IUVitamin C: 22mgCalcium: 214mgIron: 9mg
Tried this recipe?Let us know how it was!