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
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat chopped small or finely shredded
- 1 tsp Scallions minced
- Pinch Garlic powder
- ¼ tsp Worcestershire sauce
- ⅛ tsp Reduced-sodium soy sauce
- dash Sesame oil
- 4 Wonton wrappers
- Canola oil for frying
- 4 TBSP Sweet chili sauce for serving
Steamed Broccolini
- 1 bunch Broccolini
- Salt to taste
Coconut Water
- 24 oz Coconut water
Instructions
- Prepare the rice: Rinse and cook the white rice according to package directions. 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. Sauté onion until softened. Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder. Cook for 3 minutes. Add ¾ of the coconut milk and stir. Mix the cornstarch with the reserved coconut milk and add to the pot. Bring to a boil, then reduce to a simmer for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Prepare the crab rangoon: Heat canola oil in a deep pan to 350°F (180°C). In a bowl, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil until smooth. Place 1–2 tsp of filling in each wonton wrapper. Wet the edges with water and fold into triangles or pouches. Seal tightly. Fry in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Steam the broccolini: While the curry simmers, bring a pot of water to a boil with a steamer basket on top. Add broccolini, cover, and steam for 5–7 minutes until tender. Season with salt.
- Serve: Plate the curry with rice and steamed broccolini. Serve crab rangoon with sweet chili sauce and a glass of coconut water.
Nutrition
Calories: 1036kcal | Carbohydrates: 94g | Protein: 41g | Fat: 57g | Saturated Fat: 43g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1302mg | Potassium: 2011mg | Fiber: 7g | Sugar: 31g | Vitamin A: 5806IU | Vitamin C: 17mg | Calcium: 205mg | Iron: 10mg
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
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat chopped small or finely shredded
- 1 tsp Scallions minced
- Pinch Garlic powder
- ¼ tsp Worcestershire sauce
- ⅛ tsp Reduced-sodium soy sauce
- dash Sesame oil
- 4 Wonton wrappers
- Canola oil for frying
- 4 TBSP Sweet chili sauce for serving
Steamed Broccolini
- 1 bunch Broccolini
- Salt to taste
Coconut Water
- 24 oz Coconut water
Instructions
- Prepare the rice: Rinse and cook the white rice according to package directions. 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. Sauté onion until softened. Add chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder. Cook for 3 minutes. Add ¾ of the coconut milk and stir. Mix the cornstarch with the reserved coconut milk and add to the pot. Bring to a boil, then reduce to a simmer for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
- Prepare the crab rangoon: Heat canola oil in a deep pan to 350°F (180°C). In a bowl, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil until smooth. Place 1–2 tsp of filling in each wonton wrapper. Wet the edges with water and fold into triangles or pouches. Seal tightly. Fry in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Steam the broccolini: While the curry simmers, bring a pot of water to a boil with a steamer basket on top. Add broccolini, cover, and steam for 5–7 minutes until tender. Season with salt.
- Serve: Plate the curry with rice and steamed broccolini. Serve crab rangoon with sweet chili sauce and a glass of coconut water.
Nutrition
Calories: 1036kcalCarbohydrates: 94gProtein: 41gFat: 57gSaturated Fat: 43gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 104mgSodium: 1302mgPotassium: 2011mgFiber: 7gSugar: 31gVitamin A: 5806IUVitamin C: 17mgCalcium: 205mgIron: 10mg
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