Thai Yellow Curry

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1116kcal

Ingredients

Rice

  • 1/2 cup White rice rinsed

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 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

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed above.
  • Rinse the rice and cook according to package instructions. Once tender, season with salt and pepper. Cover and keep warm.
  • 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 coconut milk and add to the pot.
  • Bring to a boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F (74°C). Add water if needed to adjust thickness.
  • Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
  • Soften each sheet of rice paper in warm water one at a time. Lay flat and layer with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
  • In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Gradually add water until desired consistency is reached.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes (if using). Blend until smooth. Adjust sweetness and consistency as needed.
  • Serve the Thai yellow curry over rice. Plate with spring rolls and peanut sauce on the side. Pour Korean banana milk into glasses and enjoy.

Nutrition

Calories: 1116kcal | Carbohydrates: 95g | Protein: 44g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 753mg | Potassium: 1819mg | Fiber: 7g | Sugar: 35g | Vitamin A: 6959IU | Vitamin C: 23mg | Calcium: 303mg | Iron: 9mg

Thai Yellow Curry

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1116 kcal

Ingredients
 
 

Rice

  • 1/2 cup White rice rinsed

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 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

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water

Instructions
 

  • Prepare all ingredients as instructed above.
  • Rinse the rice and cook according to package instructions. Once tender, season with salt and pepper. Cover and keep warm.
  • 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 coconut milk and add to the pot.
  • Bring to a boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F (74°C). Add water if needed to adjust thickness.
  • Stir in fish sauce (if using), brown sugar, and lime juice. Simmer for 5 more minutes.
  • Soften each sheet of rice paper in warm water one at a time. Lay flat and layer with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
  • In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Gradually add water until desired consistency is reached.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes (if using). Blend until smooth. Adjust sweetness and consistency as needed.
  • Serve the Thai yellow curry over rice. Plate with spring rolls and peanut sauce on the side. Pour Korean banana milk into glasses and enjoy.

Nutrition

Calories: 1116kcalCarbohydrates: 95gProtein: 44gFat: 67gSaturated Fat: 41gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 87mgSodium: 753mgPotassium: 1819mgFiber: 7gSugar: 35gVitamin A: 6959IUVitamin C: 23mgCalcium: 303mgIron: 9mg
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