Prepare all ingredients as listed above.

Rinse the rice and cook according to package instructions. Once tender, season with salt and black pepper and keep warm.

Heat olive oil in a large pot over medium-low heat. Add the onion and sauté until softened.

Add the chicken and cook for 1–2 minutes. Stir in ginger, garlic, and curry powder and sauté for about 3 minutes until fragrant.

In a bowl, mix the cornstarch with the coconut milk, then add it to the pot.

Bring the curry to a gentle boil, then reduce heat and simmer until the chicken is cooked through and reaches 165°F (74°C).

Stir in fish sauce if using, brown sugar, and lime juice. Simmer for about 5 minutes more. Adjust thickness with a little water if needed and garnish with fresh cilantro.

Fill a shallow bowl with warm water. Dip one rice paper sheet briefly until softened, then place it flat on a clean surface.

Layer butter lettuce, carrots, cucumber, jalapeño, scallions, mint, and cilantro near the center of the wrapper.

Fold the bottom edge over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and filling.

In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Add water gradually until the sauce reaches your desired consistency.

Serve the Thai yellow curry over rice with fresh spring rolls, peanut sauce, and coconut water.