Ingredients
Rice
- ½ cup White rice rinsed
- Salt
- Black pepper
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
- 12 oz Coconut milk
- 1 tsp Cornstarch
- ½ tsp Fish sauce (optional)
- ½ tsp Brown sugar
- ½ TBSP Lime juice
- Fresh cilantro for garnish
Spring Rolls
- 4 Rice paper sheets
- 1 cup Butter lettuce
- ½ cup Carrots peeled and cut into matchsticks
- ¼ cup Cucumber thinly sliced
- ½ Jalapeño pepper ribs and seeds removed, thinly sliced
- 2 TBSP Scallions
- ¼ cup Fresh mint roughly chopped
- ¼ 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
- ½ TBSP Sesame oil
- 1 clove Garlic pressed or minced
- ¼ cup Water as needed
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 2 cups Milk whole or plant-based
- 1 cup Water
Instructions
- Cook the rice according to package directions using water. Fluff with a fork, Season with salt and black pepper, then keep warm.
- Heat the olive oil in a large pot over medium-low heat. Add the onion and sauté until softened.
- Add the chicken and cook briefly, then stir in the ginger, garlic, and curry powder. Cook until fragrant.
- Mix the cornstarch with the coconut milk and stir to combine and add it to the pot.
- Bring to a gentle boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F (74°C). Stir in the fish sauce if using, brown sugar, and lime juice, then simmer briefly until the curry thickens.
- Soften the rice paper sheets in warm water one at a time. Lay flat and fill with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
- In a bowl, mix the peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until smooth and pourable.
- In a blender, combine the banana, maple syrup, vanilla extract, milk, and water. Blend until smooth.
- Serve the Thai yellow curry with rice, spring rolls with peanut sauce, and Korean banana milk.
Nutrition
Calories: 1272kcal | Carbohydrates: 122g | Protein: 51g | Fat: 68g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1015mg | Potassium: 2002mg | Fiber: 8g | Sugar: 41g | Vitamin A: 7162IU | Vitamin C: 23mg | Calcium: 469mg | Iron: 10mg
Thai Yellow Curry
Ingredients
Rice
- ½ cup White rice rinsed
- Salt
- Black pepper
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
- 12 oz Coconut milk
- 1 tsp Cornstarch
- ½ tsp Fish sauce (optional)
- ½ tsp Brown sugar
- ½ TBSP Lime juice
- Fresh cilantro for garnish
Spring Rolls
- 4 Rice paper sheets
- 1 cup Butter lettuce
- ½ cup Carrots peeled and cut into matchsticks
- ¼ cup Cucumber thinly sliced
- ½ Jalapeño pepper ribs and seeds removed, thinly sliced
- 2 TBSP Scallions
- ¼ cup Fresh mint roughly chopped
- ¼ 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
- ½ TBSP Sesame oil
- 1 clove Garlic pressed or minced
- ¼ cup Water as needed
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 2 cups Milk whole or plant-based
- 1 cup Water
Instructions
- Cook the rice according to package directions using water. Fluff with a fork, Season with salt and black pepper, then keep warm.
- Heat the olive oil in a large pot over medium-low heat. Add the onion and sauté until softened.
- Add the chicken and cook briefly, then stir in the ginger, garlic, and curry powder. Cook until fragrant.
- Mix the cornstarch with the coconut milk and stir to combine and add it to the pot.
- Bring to a gentle boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F (74°C). Stir in the fish sauce if using, brown sugar, and lime juice, then simmer briefly until the curry thickens.
- Soften the rice paper sheets in warm water one at a time. Lay flat and fill with butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro. Roll tightly and set aside.
- In a bowl, mix the peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until smooth and pourable.
- In a blender, combine the banana, maple syrup, vanilla extract, milk, and water. Blend until smooth.
- Serve the Thai yellow curry with rice, spring rolls with peanut sauce, and Korean banana milk.
Nutrition
Calories: 1272kcalCarbohydrates: 122gProtein: 51gFat: 68gSaturated Fat: 41gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 105mgSodium: 1015mgPotassium: 2002mgFiber: 8gSugar: 41gVitamin A: 7162IUVitamin C: 23mgCalcium: 469mgIron: 10mg
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