Prepare the ingredients as instructed above.
Rinse and cook the rice according to package instructions. Once tender, season with salt and pepper. Keep warm, covered.
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 the tea bags, let cool, then refrigerate until ready to serve over ice.
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 the 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 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.
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.
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.
Serve the curry with rice, spring rolls, peanut sauce, and iced tea.