Ingredients
Rice
- ½ cup White rice rinsed
Thai Yellow Curry
- ½ TBSP 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 TBSP Yellow curry powder
- 13 oz Coconut milk (reserve ¼ for thickening)
- 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 or strips
- ¼ cup Cucumber thinly sliced or in strips
- ½ Jalapeño pepper ribs and seeds removed, thinly sliced
- 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
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 1 cup Milk whole or plant-based
- 1 cup Water
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed above.
- Cook the Rice: Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Make the Thai Yellow Curry: Heat olive oil in a large pot over medium-low heat. Add onion and sauté until softened.
- Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder; sauté for 3 minutes. Pour in ¾ of the coconut milk and stir.
- Mix the cornstarch with the reserved ¼ of the coconut milk and add to the pot. Bring to a boil, then reduce heat and simmer until chicken reaches an internal temperature of 165°F (74°C). Adjust thickness with water if needed. Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Assemble the Spring Rolls: Soften the rice paper sheets in warm water one at a time. Lay each sheet flat and layer with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
- Make the Peanut Sauce: In a small bowl, mix peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
- Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
- Serve the Thai yellow curry with rice, spring rolls with peanut sauce, and Korean banana milk. Enjoy!
Nutrition
Calories: 1227kcal | Carbohydrates: 117g | Protein: 48g | Fat: 67g | Saturated Fat: 42g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 971mg | Potassium: 1850mg | Fiber: 8g | Sugar: 35g | Vitamin A: 6964IU | Vitamin C: 23mg | Calcium: 321mg | Iron: 11mg
Thai Yellow Curry
Ingredients
Rice
- ½ cup White rice rinsed
Thai Yellow Curry
- ½ TBSP 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 TBSP Yellow curry powder
- 13 oz Coconut milk (reserve ¼ for thickening)
- 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 or strips
- ¼ cup Cucumber thinly sliced or in strips
- ½ Jalapeño pepper ribs and seeds removed, thinly sliced
- 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
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 1 cup Milk whole or plant-based
- 1 cup Water
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed above.
- Cook the Rice: Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Make the Thai Yellow Curry: Heat olive oil in a large pot over medium-low heat. Add onion and sauté until softened.
- Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder; sauté for 3 minutes. Pour in ¾ of the coconut milk and stir.
- Mix the cornstarch with the reserved ¼ of the coconut milk and add to the pot. Bring to a boil, then reduce heat and simmer until chicken reaches an internal temperature of 165°F (74°C). Adjust thickness with water if needed. Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Assemble the Spring Rolls: Soften the rice paper sheets in warm water one at a time. Lay each sheet flat and layer with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
- Make the Peanut Sauce: In a small bowl, mix peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
- Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
- Serve the Thai yellow curry with rice, spring rolls with peanut sauce, and Korean banana milk. Enjoy!
Nutrition
Calories: 1227kcalCarbohydrates: 117gProtein: 48gFat: 67gSaturated Fat: 42gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 91mgSodium: 971mgPotassium: 1850mgFiber: 8gSugar: 35gVitamin A: 6964IUVitamin C: 23mgCalcium: 321mgIron: 11mg
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