Thai Yellow Curry, Spring Rolls with Peanut Sauce, Banana Lassi, Ginger Iced Tea

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1064kcal

Ingredients

Ginger Iced Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Thai Curry

  • 1/2 cup Brown rice rinsed
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 1/4 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
  • 1 cup Coconut milk
  • 1 tsp Cornstarch
  • 1/2 tsp Fish sauce (optional)
  • 1/2 tsp Maple syrup
  • 1/2 TBSP Lime juice
  • Fresh cilantro for garnish

Spring Roll

  • 4 Rice paper sheets
  • 1 cup Spring mix
  • 1 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 1 TBSP Fresh cilantro
  • 8 slices Cucumber thin

Peanut Sauce

  • 2 TBSP Peanut butter use more if needed for thicker consistency
  • 1 tsp Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 tsp Toasted sesame oil
  • 1/2 tsp Maple syrup
  • Water

Banana Lassi

  • pinch Saffron optional
  • ¾ cup Milk plant based or other as preferred
  • 2 tsp Butter
  • 1 TBSP Honey
  • pinch Ground cinnamon
  • 2 Bananas sliced lengthwise
  • ½ cup Greek yogurt
  • Ice for serving
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, refrigerate until cooled. Serve over ice.
  • Rinse and cook the rice according to package instructions. Once tender, season with pepper. Keep warm, covered with a lid.
  • Heat olive oil in a large pot over medium-low heat. Add onion and sauté for a few minutes until softened. Add chicken and cook for 1–2 minutes.
  • Add ginger, garlic, and curry powder. Sauté for 3 minutes.
  • Pour 3/4 of the coconut milk into the pot. In a small bowl, stir the cornstarch into the remaining 1/4 coconut milk, then add to the pot.
  • Bring to a simmer until the chicken is cooked through to an internal temperature of 160°F (71°C). Adjust the thickness of the curry by adding water if needed.
  • Stir in fish sauce (if using), maple syrup, and lime juice. Simmer for 5 more minutes.
  • Dampen a rice paper sheet briefly with water and place it on a flat surface. Layer with spring mix, carrot, mint, cilantro, and cucumber in the center.
  • Fold both ends inward and roll the sheet tightly without tearing. Repeat with remaining rice paper and filling. Set aside to dry.
  • In a bowl, whisk together all ingredients for the peanut sauce. Add water gradually until a creamy consistency is reached. Taste and adjust as needed.
  • Prepare the Banana Lassi: If using saffron - soak the saffron strands in milk. Melt the butter in a pan over medium heat. Add the honey and pinch of cinnamon. Place the bananas cut-side down in the pan and cook for 5–7 minutes, until golden brown and sticky. Flip and cook for another 3 minutes. Transfer the caramelized bananas to a blender and let them cool for about 5 minutes.
  • Add the Greek yogurt, milk (with saffron if using). Blend until smooth and creamy. Serve over ice if preferred.
  • Serve the Thai curry with rice, garnished with fresh cilantro, spring rolls with peanut sauce, ginger iced tea, and banana lassi.

Nutrition

Calories: 1064kcal | Carbohydrates: 117g | Protein: 48g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 761mg | Potassium: 1777mg | Fiber: 8g | Sugar: 35g | Vitamin A: 2042IU | Vitamin C: 23mg | Calcium: 296mg | Iron: 8mg

Thai Yellow Curry, Spring Rolls with Peanut Sauce, Banana Lassi, Ginger Iced Tea

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1064 kcal

Ingredients
 
 

Ginger Iced Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Thai Curry

  • 1/2 cup Brown rice rinsed
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 1/4 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
  • 1 cup Coconut milk
  • 1 tsp Cornstarch
  • 1/2 tsp Fish sauce (optional)
  • 1/2 tsp Maple syrup
  • 1/2 TBSP Lime juice
  • Fresh cilantro for garnish

Spring Roll

  • 4 Rice paper sheets
  • 1 cup Spring mix
  • 1 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 1 TBSP Fresh cilantro
  • 8 slices Cucumber thin

Peanut Sauce

  • 2 TBSP Peanut butter use more if needed for thicker consistency
  • 1 tsp Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 tsp Toasted sesame oil
  • 1/2 tsp Maple syrup
  • Water

Banana Lassi

  • pinch Saffron optional
  • ¾ cup Milk plant based or other as preferred
  • 2 tsp Butter
  • 1 TBSP Honey
  • pinch Ground cinnamon
  • 2 Bananas sliced lengthwise
  • ½ cup Greek yogurt
  • Ice for serving

Instructions
 

  • Prep all ingredients per the instructions above.
  • Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, refrigerate until cooled. Serve over ice.
  • Rinse and cook the rice according to package instructions. Once tender, season with pepper. Keep warm, covered with a lid.
  • Heat olive oil in a large pot over medium-low heat. Add onion and sauté for a few minutes until softened. Add chicken and cook for 1–2 minutes.
  • Add ginger, garlic, and curry powder. Sauté for 3 minutes.
  • Pour 3/4 of the coconut milk into the pot. In a small bowl, stir the cornstarch into the remaining 1/4 coconut milk, then add to the pot.
  • Bring to a simmer until the chicken is cooked through to an internal temperature of 160°F (71°C). Adjust the thickness of the curry by adding water if needed.
  • Stir in fish sauce (if using), maple syrup, and lime juice. Simmer for 5 more minutes.
  • Dampen a rice paper sheet briefly with water and place it on a flat surface. Layer with spring mix, carrot, mint, cilantro, and cucumber in the center.
  • Fold both ends inward and roll the sheet tightly without tearing. Repeat with remaining rice paper and filling. Set aside to dry.
  • In a bowl, whisk together all ingredients for the peanut sauce. Add water gradually until a creamy consistency is reached. Taste and adjust as needed.
  • Prepare the Banana Lassi: If using saffron - soak the saffron strands in milk. Melt the butter in a pan over medium heat. Add the honey and pinch of cinnamon. Place the bananas cut-side down in the pan and cook for 5–7 minutes, until golden brown and sticky. Flip and cook for another 3 minutes. Transfer the caramelized bananas to a blender and let them cool for about 5 minutes.
  • Add the Greek yogurt, milk (with saffron if using). Blend until smooth and creamy. Serve over ice if preferred.
  • Serve the Thai curry with rice, garnished with fresh cilantro, spring rolls with peanut sauce, ginger iced tea, and banana lassi.

Nutrition

Calories: 1064kcalCarbohydrates: 117gProtein: 48gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 100mgSodium: 761mgPotassium: 1777mgFiber: 8gSugar: 35gVitamin A: 2042IUVitamin C: 23mgCalcium: 296mgIron: 8mg
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