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: 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
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!