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Thai Yellow Curry

Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1272kcal

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
US Customary - Metric

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