Go Back
–+ servings
Print

Thai Yellow Curry

Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1227kcal

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

Spring Rolls

  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • ½ cup Carrots peeled and cut into matchsticks or strips
  • ¼ cup Cucumber thinly sliced or in strips
  • 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
  • 1 cup Milk whole or plant-based
  • 1 cup Water
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Cook the Rice: Rinse and cook the rice according to package instructions. 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. 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 ¾ of the coconut milk and stir.
  • Mix the cornstarch with the reserved ¼ 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.
  • Assemble the 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.
  • Make the 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.
  • Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
  • Serve the Thai yellow curry with rice, spring rolls with peanut sauce, and Korean banana milk. Enjoy!

Nutrition

Calories: 1227kcal | Carbohydrates: 117g | Protein: 48g | Fat: 67g | Saturated Fat: 42g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 971mg | Potassium: 1850mg | Fiber: 8g | Sugar: 35g | Vitamin A: 6964IU | Vitamin C: 23mg | Calcium: 321mg | Iron: 11mg