Ingredients
Rice
- 1/2 cup White rice rinsed
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Thai Yellow Curry
- 1/2 TBSP Extra-virgin olive oil
- 1/4 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 1/4 for thickening
- 1 tsp Cornstarch
- 1/2 tsp Fish sauce optional
- 1/2 tsp Brown sugar
- 1/2 TBSP Lime juice
- Fresh cilantro for garnish
Spring Rolls
- 4 sheets Rice paper sheets
- 1 cup Butter lettuce
- 1/2 cup Carrots peeled and cut into matchsticks or strips
- 1/4 cup Cucumber thinly sliced or in strips
- 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced
- 2 TBSP Scallions
- 1/4 cup Fresh mint roughly chopped
- 1/4 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
- 1/2 TBSP Sesame oil
- 1 clove Garlic pressed or minced
- 1/4 cup Water as needed
Instructions
- Prepare the ingredients as instructed above.
- Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes.
- Sweeten with sugar or honey to taste. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
- 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 3/4 of the coconut milk and stir.
- Mix the cornstarch with the reserved 1/4 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.
- 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.
- 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.
- Serve the curry with rice, spring rolls, peanut sauce, and iced tea.
Nutrition
Calories: 944kcal | Carbohydrates: 73g | Protein: 35g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1753mg | Potassium: 1390mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6700IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 9mg
Thai Yellow Curry
Ingredients
Rice
- 1/2 cup White rice rinsed
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Thai Yellow Curry
- 1/2 TBSP Extra-virgin olive oil
- 1/4 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 1/4 for thickening
- 1 tsp Cornstarch
- 1/2 tsp Fish sauce optional
- 1/2 tsp Brown sugar
- 1/2 TBSP Lime juice
- Fresh cilantro for garnish
Spring Rolls
- 4 sheets Rice paper sheets
- 1 cup Butter lettuce
- 1/2 cup Carrots peeled and cut into matchsticks or strips
- 1/4 cup Cucumber thinly sliced or in strips
- 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced
- 2 TBSP Scallions
- 1/4 cup Fresh mint roughly chopped
- 1/4 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
- 1/2 TBSP Sesame oil
- 1 clove Garlic pressed or minced
- 1/4 cup Water as needed
Instructions
- Prepare the ingredients as instructed above.
- Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes.
- Sweeten with sugar or honey to taste. Remove the tea bags, let cool, then refrigerate until ready to serve over ice.
- 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 3/4 of the coconut milk and stir.
- Mix the cornstarch with the reserved 1/4 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.
- 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.
- 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.
- Serve the curry with rice, spring rolls, peanut sauce, and iced tea.
Nutrition
Calories: 944kcalCarbohydrates: 73gProtein: 35gFat: 62gSaturated Fat: 39gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 58mgSodium: 1753mgPotassium: 1390mgFiber: 5gSugar: 16gVitamin A: 6700IUVitamin C: 17mgCalcium: 153mgIron: 9mg
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