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
- ½ cup Carrot thinly sliced
- 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
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat chopped small or finely shredded
- 1 tsp Scallions minced
- pinch Garlic powder
- 1/4 tsp Worcestershire sauce
- 1/8 tsp Reduced-sodium soy sauce
- dash Sesame oil
- 4 Wonton wrappers
- 1 Egg white beaten
- Canola oil
- 4 TBSP Sweet chili sauce
Steamed Broccolini
- 1 bunch Broccolini
- Salt to taste
Coconut Water
- 24 oz Coconut water
Instructions
- Prepare the rice: Rinse and cook the rice according to the package instructions. Once tender, season with salt and pepper. Keep warm, covered with a lid.
- 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 cornstarch with the reserved ¼ of the coconut milk, then add to the pot.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Adjust thickness by adding water if needed. Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Prepare the Crab Rangoon: Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F (180°C).
- In a bowl, combine cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix until smooth.
- Place 1-2 tsp of filling in the center of each wonton wrapper.
- Wet the edges with water and fold into a triangle or pouch shape, sealing tightly.
- Fry crab rangoon in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Steam the Broccolini: While the curry is simmering, bring a small pot of water to a boil and place a steamer basket over it.
- Add broccolini to the basket, cover, and steam for 5-7 minutes until bright green and tender. Season with a pinch of salt once done.
- Serve: Plate the Thai yellow curry with rice and steamed broccolini. Serve crab rangoon with sauce and coconut water.
Nutrition
Calories: 1139kcal | Carbohydrates: 115g | Protein: 49g | Fat: 59g | Saturated Fat: 43g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1402mg | Potassium: 2971mg | Fiber: 15g | Sugar: 36g | Vitamin A: 7699IU | Vitamin C: 288mg | Calcium: 348mg | Iron: 12mg
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
- ½ cup Carrot thinly sliced
- 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
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat chopped small or finely shredded
- 1 tsp Scallions minced
- pinch Garlic powder
- 1/4 tsp Worcestershire sauce
- 1/8 tsp Reduced-sodium soy sauce
- dash Sesame oil
- 4 Wonton wrappers
- 1 Egg white beaten
- Canola oil
- 4 TBSP Sweet chili sauce
Steamed Broccolini
- 1 bunch Broccolini
- Salt to taste
Coconut Water
- 24 oz Coconut water
Instructions
- Prepare the rice: Rinse and cook the rice according to the package instructions. Once tender, season with salt and pepper. Keep warm, covered with a lid.
- 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 cornstarch with the reserved ¼ of the coconut milk, then add to the pot.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Adjust thickness by adding water if needed. Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Prepare the Crab Rangoon: Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F (180°C).
- In a bowl, combine cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix until smooth.
- Place 1-2 tsp of filling in the center of each wonton wrapper.
- Wet the edges with water and fold into a triangle or pouch shape, sealing tightly.
- Fry crab rangoon in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Steam the Broccolini: While the curry is simmering, bring a small pot of water to a boil and place a steamer basket over it.
- Add broccolini to the basket, cover, and steam for 5-7 minutes until bright green and tender. Season with a pinch of salt once done.
- Serve: Plate the Thai yellow curry with rice and steamed broccolini. Serve crab rangoon with sauce and coconut water.
Nutrition
Calories: 1139kcalCarbohydrates: 115gProtein: 49gFat: 59gSaturated Fat: 43gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 104mgSodium: 1402mgPotassium: 2971mgFiber: 15gSugar: 36gVitamin A: 7699IUVitamin C: 288mgCalcium: 348mgIron: 12mg
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