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
- 2 TBSP Fresh cilantro for garnish
Spring Rolls
- 4 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 all ingredients as listed above.
- Cook the Rice: Rinse white rice and cook according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Make the 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 tea bags, cool, and refrigerate until ready to serve over ice.
- 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 3/4 of the coconut milk and stir. Mix 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 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 Spring Rolls: Soften 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, combine peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
- To Serve: Plate the yellow curry with rice. Serve alongside fresh spring rolls with peanut sauce and a glass of iced ginger tea.
Nutrition
Calories: 962kcal | Carbohydrates: 69g | Protein: 39g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 1403mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6751IU | Vitamin C: 18mg | Calcium: 146mg | 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
- 2 TBSP Fresh cilantro for garnish
Spring Rolls
- 4 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 all ingredients as listed above.
- Cook the Rice: Rinse white rice and cook according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
- Make the 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 tea bags, cool, and refrigerate until ready to serve over ice.
- 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 3/4 of the coconut milk and stir. Mix 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 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 Spring Rolls: Soften 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, combine peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.
- To Serve: Plate the yellow curry with rice. Serve alongside fresh spring rolls with peanut sauce and a glass of iced ginger tea.
Nutrition
Calories: 962kcalCarbohydrates: 69gProtein: 39gFat: 63gSaturated Fat: 39gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 73mgSodium: 717mgPotassium: 1403mgFiber: 5gSugar: 16gVitamin A: 6751IUVitamin C: 18mgCalcium: 146mgIron: 9mg
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